• 2 tbsp olive oil
  • 1 large red onion, thinly sliced
  • salt and pepper
  • 1/2 tbsp brown sugar
  • 1/2 tbsp balsamic
  • 270g sun-dried tomatoes, chopped
  • 230g Goose on the Loose chorizo, chopped
  • 3 puff pastry sheets
  • 1 egg, beaten


  1. Heat the oven to 190°C. Lightly grease 24 (1 1/2-inch) mini muffin-pan cups.
  2. Heat olive oil in a pot. Add the onion and season with salt and pepper. Cook over low heat, stirring frequently for 10-15 minutes. When onions have softened and look golden, add sugar and balsamic to start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
  3. Add sun-dried tomatoes and chorizo to the pot and combine the mixture. Turn off the heat.
  4. Place 1 pastry sheet on a clean surface. Cut into 9 squares. Repeat with the other pastry sheets until you have 24. Press the pastry squares into the muffin-pan cups and brush the pastries with the egg.
  5. Scoop 1 tablespoon of the mixture in the centre of each muffin pan cup.
  6. Bake the tartlets in the oven until golden and crispy, for about 10-15 minutes. Season to taste and enjoy!!