these are by no means the authentic spring onion pancakes popular in pekingese restaurants and in taiwan. these are my cheat/desparation spring onion pancakes. i wanted to make the authentic ones from scratch, but my dough didn't work out, so i came up with this, which isn't bad and a great way of using up scraps of puff pastry and spring onion.
1 bunch spring onions, chopped
ready rolled puff pastry sheets
salt
oil, extra
cut a pastry sheet in four squares. sprinkle some of the spring onion on a quarter piece of pastry. sprinkle with salt. place another quarter square of pastry on top and roll the two pieces of pastry together to created a thin "pancake".
heat a frypan with a little oil and carefully place the prepared pastry in the pan. fry until crisp and golden on one side and flip with a spatula to crisp the other side.
serve cut in wedges.
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