Tuesday, 6 May 2014

Red Onion Pasties and Gravy - easy

While watching Hugh Fearnley-Whittingstall the other day - he made some delicious looking Pasties using leftovers.  I had just the right stuff in my fridge! and made a couple of lovely pasties - one with chicken & veg. leftovers and the other with some roasted lamb & veg.

You can make these using any chopped up leftovers, making sure the mix is wetted with some 'gravy', sauce or a little stock. Pile the leftovers into your pastry circles, fold over, seal and bake.
I prefer shortcrust pastry*, which I make using self-raising flour.

I also thought they needed some proper gravy - and made this onion gravy :

4 red onions - dont bother to peel
Olive oil, salt and pepper
knob of butter
some apple juice and a little water
honey  (or Maple Syrup)

1. Drizzle the olive oil and honey over the onions in an ovenproof dish.
2. Add the other ingredients - using enough apple juice and water to cover the bottom of the dish, plus little extra.
3. Roast the onions at about 180/90 deg. C, in their skins, until they are very soft.  (Test with a skewer.)
4. Remove the softest inside parts of the onions and place in your liquidiser, together with the cooking juices.You may need to add some more liquid/juice.
5. Liquidise until smooth, strain, and adjust the seasoning to your taste.
6. This probably wont need thickening, but if it does, use a little slaked arrowroot to the hot gravy.

This really is tasty and easy to make, and will go with lots of other dishes.

* Savoury Shortcrust Pastry - Using a food processor:
8 ozs. self-raising flour
2 ozs, butter and 2 ozs. white veg. lard (Trex)
Few pinches of dried Oregano and Basil, little salt and pepper
2-4 tablespoons of cold water - (more or less depending on your flour!)

Whizz until all the ingredients come together in a 'sort-of' ball.
Chill the pastry for about 20 mins, and roll out on Klingfilm, cut into circles.

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