Two in There!


christmas noshings
December 24, 2006, 8:15 am
Filed under: 1

Since I’m eating dairy this year on account of the sprog, I can deviate from my usual christmas dinner of vegan cashew nut roast, so I threw together a this little recipe:

Roasted Vegetable and Balsamic Onion Pasties

Ingredients

1 packet of just roll all butter buff pastry
1 parsnip
1 carrot
1/2 courgette
1/2 sweet potato
1 red onion
Mellow cheddar cheese
Balsamic Vinegar
Sugar
Olive oil
Butter
mixed herbs

1. Peel your parsnip, carrot, and sweet potato then cut into bitesize chunks, thinly slicing the courgette. Place in a baking tray, drizzle two tablespoons of olive oil over the vegetables, season, and sprinkle mixed herbs. Place in a pre-heated oven 200ºc for 40 mins or until tender.

2. Meanwhile, thinly slice the red onion and sautee in a little olive oil until golden, add three capfulls of balsamic vinegar and 2 tablespoons of sugar (caster is preferable) and continue to fry until a bubbling syrup forms. Cook for two mins, then remove from heat and allow to cool.

3. Remove roasted vegetables from oven, add balsamic onions to the tray, and allow to cool.

3. Cut block of pastry into thirds, squeeze into a ball, and then roll into a large oval (make sure you lightly dust the surface and your rolling pin with flour first to prevent the pastry from sticking) Spoon the cool mixture of vegetables into the middle of the ovals. Add some thin slices of cheddar, then pull the sides of the pastry up over the mixture, and pinch the edges together to form a crease down the middle of the pasty.

4. Melt a knob of butter and brush the pastries with it, place on a lightly greased baking tray and cook in the oven at 200ºc for 25 mins until golden brown.

I’ve just had one for my tea, and I have to say, it was super-tasty.