Friday, August 24, 2012
Recipe: Wensleydale, Cranberry, and Caramelised Onion Pies
Wensleydale and caramelised onion pies (makes four)
Knob of butter
1 red onion
¼ tsp dried thyme
½ tsp sugar
275g Wensleydale with cranberries
100g red onion chutney
Salt and pepper to taste
1 sheet ready rolled puff pastry
Egg or milk (to brush over)
1. Preheat the oven to 200C. Fry the red onions in the butter with the thyme and sugar for about 10 minutes, or until caramelised. Take off the heat, stir in the Wensleydale with cranberries and chutney, season to taste, and allow to cool.
2. Cut a ready rolled sheet of puff pastry into four rectangles. Fill these rectangles with the cooled mix evenly, fold over, and seal and crimp the edges. Cut a little hole in the top of the pies (to allow steam to come out) and brush with egg wash.
3. Place pies onto a baking tray lined with greaseproof paper, and bake in the oven for 25-30 minutes, or until crisp and golden. Serve, perhaps like I have, with a sweet red pepper sauce and salad.