- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 24 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 176.37 kcal |
| Total Fat | 11.79 g |
| Saturated Fat | 3.06 g |
| Sodium | 137.04 mg |
| Dietary Fiber | 0.87 g |
| Sugars | 0.65 g |
| Protein | 2.79 g |
Ingredients List
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion peeled and diced
- 2 baking potatoes peeled and quartered
- 1 egg
- salt and ground black pepper to taste
- 2 sheets frozen puff pastry thawed
- 1/4 cup Maille® Dijon Original Mustard
- 1 egg plus 1 tbsp water for egg wash
- 1 tbsp everything bagel seasoning or sesame seeds
DIRECTIONS
-
Add the olive oil, butter and diced onion to a large skillet or, ideally, a cast iron pan. Cook on medium low heat, stirring often, for 30 to 40 minutes, until the onions caramelize and deepen in color.
-
While the onions are caramelizing, cook the potatoes in boiling salted water until fork tender. Drain and mash well with a potato masher. Stir in the cooked onions, check for seasoning and add salt and pepper as needed. Allow to cool.
-
Once cooled, stir in the egg.
-
Preheat oven to 400 degrees F.
-
Roll out the sheets of puff pastry sheet to 12" x 12" and cut out 12 squares of 3" each. If you'd like to make them larger, cut 9 squares of 4" each.
-
Brush each square with Maille Dijon Originale, place about a teaspoon of the potato mixture in the center of each square, fold over on a diagonal and crimp the edges with a fork.
-
Bake for 15 to 20 minutes or until the pastry is a light golden brown. Serve hot with additional mustard.
