Butter 3 tbsp
Olive oil 1 tbsp
Onion 1, finely chopped
Balsamic vinegar 50 ml
Pear 2 firm ripe, peeled, cored and diced
Puff pastry 450 g
Eggs 1, beaten
Sugar for sprinkling
Heat the oven to 190°C (170° fan) 375°F gas 5.
Line 2 baking trays with non-stick baking paper.
Heat the butter and olive oil in a frying pan and cook the onion until soft.
Stir in the vinegar and cook for 10 minutes, letting the onions absorb the vinegar as it reduces.
Season to taste with salt and pepper.
Remove from the heat and cool.
Roll out the puff pastry on non-stick baking paper.
Cut into 7-8cm|3" squares and place apart on the baking trays.
Divide the onion, pear and mango between the squares, leaving a border all around the edges.
Brush the edges with beaten egg and fold the corners into the centre, as in the photo.
Bake for 20-25 minutes until golden brown and risen. Sprinkle lightly with sugar.
Serve with Gorgonzola cheese.