Melt the butter and oil in a heavy-based pan over a medium heat.

Add the onions, thyme (leaves only) and sugar and cook slowly for about 10-15 minutes, or until the onions are soft and sticky.

Season with salt and set aside.

Roll out the pastry and cut as many star shapes as you can.

Press a smaller round cookie cutter into each star, without cutting all the way through the pastry, to create a border.

Spoon a little of the caramelised onion into the centre of each round.

Top with a goat's cheese round.

Chill for about 15 minutes to allow the pastry to firm up.

Preheat the oven to 200C.

Bake for 10-15 minutes, or until puffed and golden.

Serve immediately.

MAKES: 15

INGREDIENTS

2 tbsp (30ml) butter

1 tbsp (15ml) olive oil

2 onions, finely sliced

4 sprigs of thyme

cup (60ml) brown sugar

Salt for seasoning

1 roll (400g) puff pastry, defrosted

Log of pepper-coated goat's cheese, cut into rounds