Onion Confit Hot Pockets

Onion confit hotpockets2

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


Onions are unbelievably sweet when cooked patiently. Slow cookers are perfect for bringing out that sweet flavor. Make these hot pastry pockets ahead of time and freeze them. A quick toast in the oven and they're ready as appetizers or a small morning snack!


Onion Confit
4 onions, sliced
1/4 cup butter
2 tsp thyme, dry
1/4 tsp salt
1/4 tsp black pepper

Pastry Dough
1 3/4 cup all-purpose flour
1 stick butter, room temperature
1 egg
1 tsp powdered sugar
1/2 tsp salt
2 tbsp water, chilled


  1. In a slow cooker on medium temperature, grease the pot with the butter and add all the onion confit ingredients. Leave to cook for 8-10 hours. Stir occasionally to prevent the sides from burning onion in the first hour or so.
  2. While the onions are cooking, prepare the pastry dough. In an electric mixer with a paddle attachment, mix the flour, sugar, salt, and butter until well combined. It will look like loose crumbles.
  3. Add the egg and mix until combined.
  4. Finally, add the water until well combined. The dough should come together. Do not over mix the dough, as we do not want to form gluten like bread.
  5. Wrap the dough in plastic wrap and refrigerate until ready to use.
  6. When the onion confit is ready, roll our the pastry dough to approximately 2mm thick and cut into desired shapes. Fill with onion confit and form the pastry pockets as desired. The pastry dough holds its shape well, so feel free to use any pan mold you like.
  7. Bake for 15-20 minutes at 350F.
  8. Remove from the oven and cool for 5-10 minutes before serving or storing.


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