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Serves 4 - 6

30g Australian butter
2 large red onions, finely sliced
1 tablespoon brown sugar
salt and freshly ground black pepper, to taste
2 frozen butter puff pastry sheets, thawed
1/2 cup grated Australian parmesan cheese
250g smoked chicken breast fillets, cut into slices
1/2 pear, thinly sliced
150g Australian blue cheese, sliced
1 egg, lightly beaten
green salad, for serving

1. Melt butter in a saucepan and add onions and cook for 5 minutes until soft. Add the sugar and season to taste. Cook for a further 5 minutes, or until the onions are caramelised. Remove from heat and set aside to cool.

2. Lay both sheets of pastry on top of one another and place on a baking paper lined baking tray.  Trim edges of pastry with a sharp knife, if required (this will assist with the rising of puff pastry during the cooking process). 

3. Score a 1.5cm border around the edge of the pastry, but not cutting all the way through. Prick the base with a fork within the scored edges and top with grated parmesan and season to taste. Layer the cooked onion, chicken, pear and blue cheese on top of the pastry base.

4. Brush the edges of the pastry with egg and bake at 200°C for 20 minutes on the lowest shelf of the oven, or until the pastry is puffed and golden. Serve warm or cold with a green salad.

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