Caramelised onion and Kalette squares

by Kalettes®
Caramelised onion and Kalette squares


250g Kalettes
3 Small Onions, Finely Sliced
2 Cloves Of Garlic, Finely Chopped
320g Ready Rolled Puff Pastry Sheet
100g Cheddar Cheese, Grated
Plain Flour
Olive Oil


Preheat oven to 180°C/fan 160°C/gas mark 4 and line a large baking tray with parchment paper.

On a floured surface roll the pastry to roughly a couple of mm thick. Cut into 8 and transfer the pastry sheets to the lined baking tray.

In a frying pan, heat around 2 tbsp of oil and add the onions. Once sizzling, turn the heat down and allow to cook over a moderately low heat for 15 mins until they are starting to caramelise. Give them a stir every once in a while so they don’t burn.

Wash the Kalettes®, separate the leaves and dry thoroughly. Chop the Kalettes® finely into fork-length pieces.

Add the chopped garlic to the pan and cook for a couple of minutes before adding the Kalettes®. Stir everything together and cook over a low heat for a further 5 minutes. Season well.

Divide the Kalettes® mixture across your pastry squares, allowing a 1cm border of space around the edges. Top with the cheddar cheese or vegetarian alternative.

Fold the edges of each pastry over so that it overlaps the filling slightly. Drizzle with a little oil. Bake for 15 minutes or until crisp and golden.

We feel very lucky to be able to access locally grown, seasonal, organic veg through Down Farm, and delivered to our door! Their friendly, cooperative attitude to business means that they have tailored our order for us.

— Rozzy

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