In a heated pan over low heat melt butter fry onions until they start to turn to turn brown.
Add the eggs and cream cheese and gently scramble, once they are still wet but no longer runny turn the heat off and add the shredded cheese and stir just until it melts.
Roll the puff pastry out into sheets and cut into approximately 12cmx12cm squares.
To the center of each puffy pastry square place a portion of the egg mixture and then simply pinch the four corners together at the top of the pastry to "seal".
Bake puff pastry at 215°C until golden and flaky, about 12-15 minutes.