What you need
- 200g/7oz Odlums Plain flour
- 125g/4oz Butter
- 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
Recipe Steps
- Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
- 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.
- 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.
- Turn the dough out onto a lightly floured work top and lightly knead it.
- Chill the pastry for 30 minutes.
- 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.
- Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
- Pierce the pastry with a fork before putting them into the oven to bake.
- Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
- 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.
- 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.
