This is a new recipe for me, found in The Guardian on a particularly miserable, rainy day when cosy was a must for dinner that night. It’s very quick to make and very tasty. I’m not a cream person so just had wholegrain mustard on the side instead of cream and a pile of steamed greens.
I veggie-fied this recipe in one simple and obvious step by substituting veg (Quorn or Linda McCartney in the UK) sausages for the meaty equivelant. Because of the lack of meat fat, this dish doesn’t really hold its shape in the way it otherwise might, but it still tastes delicious and I just spoon the filling onto a plate and ‘artfully’ place a slice of pastry on top, as if I always meant it to be that way.
So, here it is. EASY.
Ingredients:
Puff pastry 350g
Onions 4
Butter (a thick slice) or a little oil
Sausages 8
Sage leaves 4
Sherry vinegar 1 tbsp
Directions
Slice the sausages into thick rounds, then brown lightly in a shallow pan, adding a little butter or oil if needed (nb: if you’re making the veggie version, oil or butter is essential). Remove the sausages and set aside.
Peel the onions, cut them in half, then into thick segments, then melt the butter in the same pan and add the onions. Leave them to cook over a low to moderate heat, with the occasional stir, until they are soft and light gold in colour.
Add the sage leaves, the sherry vinegar and a little salt and pepper then stir in the sausages. Set the oven at 200C/gas mark 6.
Transfer the mixture to a deep tart tin or metal-handled frying pan. On a lightly floured board, roll out the pastry to a diameter slightly larger than the tart tin. Push the pastry into the tin, tucking the edges down the sides as you go.
Bake for 30 minutes until pale gold, then leave to rest for 15 minutes. Turn out on to a large, flat plate (there will be some juices) and cut into quarters.
Mustard sauce (optional)
Cream 200ml
Grain mustard 1 tbsp
Warm the cream in a small pan, stir in the mustard and season with salt and pepper. Serve in a small jug.
Then I tried this 