- 2 Tbsp unsalted butter
- 1 small onion, minced (about 1/2 cup)
- 1/2 cup roasted red peppers, finely chopped
- 1 cup Gruyere cheese, shredded
- 1/4 cup heavy cream
- 1 large egg
- 1/4 tsp nutmeg, ground
- 1 Tbsp thyme leaves
- 1 container puff pastry dough, thawed
Preheat oven to 400 degrees. In a small skillet over medium heat, melt butter, add onion and saute 3 – 4 minutes or until soft and translucent. Transfer to mixing bowl. Add peppers, cheese, cream, egg, nutmeg, and thyme. Mix thoroughly to make filling.
Roll out puff pastry dough to 1/4″ thick. Using a 2″ round biscuit cutter or glass, cut out 40 circles. Re-roll dough scraps as necessary. Press each circle into bottom and up sides of buttered mini-muffin pan cups. Spoon 1 Tbsp filling into each pastry cup.
Bake for 12 minutes until puffed and golden brown. Remove from tins and serve immediately.