Friday, August 24, 2012

Recipe: Wensleydale, Cranberry, and Caramelised Onion Pies

This is a dish I came up with to use the last of the wensleydale with cranberries I had left in the fridge- and it turned out to be delicious! I was a bit worried that maybe the pies would be too dry/ the cheese would be a bit too "claggy" (i find that can be problem with cooking with cheshire/lancashire/ wensleydale cheeses) but they were rather sweet and moist inside, and serving a sauce with it made sure the dish wasnt too dry. The sauce I used actually is just a watered down heated up version of my chilli jam, but any type of sweet-ish red pepper sauce would go well with this dish. Rather cheap and easy lunch wouldn't you say!

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.

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