Roast Beef and Caramelised Onion Puffs with a Peach & Apricot Sauce

• 1 x roll (400g) puff pastry, defrosted
• 200g roast beef, cooked and shredded
• 250ml (1 cup) gravy

For the Caramelised Onions:

• 15ml (1 Tbsp) parsley, chopped
• 30ml (2 Tbsp) butter
• 2 onions, sliced
• 2 garlic cloves, chopped
• 10ml (2 tsp) brown sugar
• Salt and black pepper, to taste

For the Peach & Apricot Sauce:

• 2 Peaches, pitted and diced
• 3 apricots, pitted and diced
• 250ml (1 cup) honey
• 30ml (1 Tbsp) soy sauce

• Combine the roast beef with the gravy and parsley, season to taste and set aside until needed.

For the Caramelised Onions:

• Heat a frying pan with the butter and a dash of olive oil on a medium heat.
• Fry the onions and garlic for about 3 minutes until it starts to soften and brown.
• Turn down the heat to a low heat and allow to cook slowly for another 10 minutes.
• Add the brown sugar and cook for another 5 minutes, season to taste and set aside to cool slightly.

For the Peach & Apricot Sauce:

• Place all ingredient into a saucepan and cook for about 10-12 minutes on a medium heat or until you have a sticky consistency.
• Allow to cool before serving.

To Assemble:

• Pre-heat the oven to 180°C.
• Open the puff pastry sheet on a lightly floured surface. Cut the pastry into 6 equal sized squares.
• Place about 10ml (2 tsp) of the roast beef mixture and 5ml (1 tsp) of the caramelized onions onto each pastry square.
• Brush the sides of the pastry lightly with some beaten egg. Bring the ends of the pastry towards each other and pinch together.
• Place the puff pastry bites onto a prepared baking sheet and brush with egg wash, pop them into the fridge for about 10 minutes.
• Place in the oven and bake for about 20-25 minutes or until golden brown and cooked.
• Serve with greens and the peach and apricot sauce.