Place one sheet of pre-made puff pastry on a baking tray. Evenly spread 3 tablespoons caramelised onion jam overtop (leaving a small border all the way around) and then cover with a mixture of blue cheese (150g) and creme fraiche (½ cup) mashed together. Sprinkle some chopped chives on the cheese. Brush an egg wash along the edges of the pastry (using a lightly beaten egg yolk) and then place a second sheet of puff pastry over top, brushing the top as well with the egg yolk. Lightly cut a grid of bite-sized pieces (6 x 4 rows) into the pastry. Garnish each square with a thyme sprig.

Place in a hot oven (200c) till golden and puffed up (around 25 minutes). Let cool briefly before cutting and serving.

Makes 24 bites.