Biltong, Brie, and Caramelised Onion Tarts
Ingredients
1 roll of puff pastry, thawed
100g caramelised onion chutney
125g brie, sliced
50g biltong, roughly chopped
Method
Preheat oven to 200C. Prepare a baking sheet with baking paper and set aside.
Cut puff pastry into squares, smear on onion chutney, and add a slice of brie, and a portion of the biltong.
Fold one corner of the pastry into the middle, followed by the opposite corner to form a diamond shape.
Place each pastry on the prepared baking sheet and bake for 10 minutes or until the pastry is puffy and golden. Alternately air fry for 10 minutes.
Serve warm and enjoy!
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