Asparagus, goat's cheese and caramelised onion puffs

Method

1. Preheat oven to 220°C/425°F/gas 7.
2. Finely slice the onions. Melt the butter in a frying pan and gently sauté onion slices until transparent. Stir in caster sugar, raise the heat and cook until onions are golden brown. Allow them to cool.
3. Roll out pastry to a rectangle approx 36cm x 28cm. Trim edges then cut out into 4 rectangles (each will be approx 18cm x 14cm). Knock up edges of pastry to help give a good rise.
4. Place pastry on lined baking sheet and lightly score a border on each rectangle approx 2-3cm in from the pastry edge (ensure you don't slice through pastry).
5. Divide cooled onion between pastry rectangles and place within the border.
6. Slice each goat's cheese horizontally into 6, giving a total of 12 slices. Then halve each slice and scatter over the onions again within the border.
7. Trim or snap off the hardened ends of the asparagus then lay 3-4 spears along the length of the rectangle. Lightly brush asparagus with olive oil.
8. Brush borders of pastry with beaten egg.
9. Bake for 15-18 mins until pastry is risen and golden brown.