Steps
- Preheat the oven to 200°C. Line 2 baking trays with baking paper. Place the olives in a food processor and process until very finely chopped.
- Cut the pastry sheets into quarters. Place on the lined trays. Spread the cream cheese in a circle over each pastry square, leaving a 2cm border. Top with the olives and half the chives. Divide the smoked ocean trout among the centers. Lightly brush the pastry border with egg. Fold in the corners towards the center to partially cover the filling and brush with egg.
- Bake for 15-20 minutes or until the pastry is crisp and golden.
- Meanwhile, combine the onion, sugar, and vinegar in a bowl. Set aside for 15 minutes or until the onion softens. Add the thyme, capers, and remaining chives. Season to taste.
- Serve the pastries warm or at room temperature with the onion mixture.
