ingredients
makes 20
1 cup All purpose flour
1/3 cup butter, chopped
1 tablespoon bottled green peppercorns, drained
1 egg yolk
1 teaspoon Dijon mustard
sweet onion filling
2 tablespoons olive oil
3 onions, sliced
1 clove garlic, sliced
2 teaspoons sugar
2 tablespoons balsamic vinegar
3 tablespoons raisins
1 tablespoon olive paste
2 1/2 ounce feta cheese
method
1. lightly grease 20 holes in two 12-hole round-based patty tins. Sift the flour and 1/4 teaspoon salt into a bowl and add the butter. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre. Crush the peppercorns with the back of a knife and chop finely. Add to the flour with the egg yolk, mustard and up to 2 teaspoons water. Mix with a flat bladed knife until the mixture comes together in beads. Turn onto a lightly floured surface and press together into a ball. Wrap in plastic wrap and refrigerate for 20 minutes.
2. Preheat the oven to moderately hot 200°C (400°F). Roll the dough out on a lightly floured surface to about 1/8 inch. Cut 20 rounds with an 3 inch cutter. Put in the patty tins and prick with a fork. Bake for 8 - 10 minutes, or until golden.
3. For the filling, heat the oil in a heavy-based pan. Add the onion and garlic and cook, covered, over low heat for 30 minutes, or until the onion is very soft and beginning to brown. Increase the heat to moderate, add the sugar and vinegar and cook, stirring, until most of the liquid has evaporated and the onion is glossy. Stir in the raisins.
4. Spread a little olive paste into the base of each pastry case. Spoon the onion mixture over it and crumble the feta cheese on top. Serve warm or at room temperature.
