Wed, 3 April 2019
Catherine Leyden is in the kitchen this morning showing us how to make this delicious dish.
Ingredients
•200g/7oz Odlums Plain flour
•100g/3.5oz Butter, grated
•A little iced water to bind
•4-6 Medium Red Onions, cut into quarters
•1 tbsp Brown Sugar
•Olive oil
•¼ teaspoon Dried Chilies
•1 tbsp Quality Balsamic Vinegar
•1 tbsp Thyme leaves, plus extra to sprinkle when baked
•200g/7oz Goat cheese sliced or any goat cheese of your choice
•Mixed salad
Method:
1.Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
2.Mix the onions with the sugar, olive oil, chillies, and thyme leaves, spread on a roasting pan lined with parchment and bake for 15-20 minutes until soft but hold the shape.
3.Short crust Pastry: In a large bowl pour in the sieved Odlums flour and grated butter, using your fingertips rub the butter into the flour to get a crumb texture, sprinkle on 3 tbsps water and using a fork stir to bind, you may need a little more water.
4.Turn the dough out onto a lightly floured work top and lightly kneed it.
5.Chill the pastry for 30 minutes.
6.After 30 minutes dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
7.Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
8.Pierce the pastry with a fork before putting them into the oven to bake.
9.Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
10.After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes.
11.Fill the pastry shells with the roasted red onion, drizzle with the balsamic and top with discs of goat cheese bake for 5 minutes until the onion and goat cheese are heated through, sprinkle with extra thyme leaves. Serve with a mixed salad.
