Balsamic onion and parmesan sausage rolls
Balsamic onion and parmesan sausage rolls (makes 20-30)
Three medium sized red onions, two cloves of garlic, balsamic vinegar, green oxo cube, 200g parmesan, block of puff pasty.
Preheat oven to 200ºC (400ºF, Gas Mark 6, Fan-assisted 180ºC).
The French generally find our cuisine either bland or shocking. So when my French bar-mates asked me to make a selection of canapés on more than one occasion, I knew I was on to a veggie winner.
Take three medium sized red onions, peel and halve them vertically then finely slice all six halves into thin strips. Next finely chop two cloves of garlic. Heat two tablespoons of olive oil in a pan, adding the garlic once the oil is hot but being careful not to let it burn. Gradually add the onion as well as three tablespoons of balsamic vinegar, and a green oxo cube for flavouring. Bring down the heat a little and allow the onion to caramelise over the course of about quarter of an hour, stirring the mixture occasionally to avoid sticking. The “onion jam” will be ready when it is soft to the touch and glossy. At this point, leave it to cool.
Grate half the parmesan and put the rest to one side for later. Cut a block of puff-pastry down the middle (leave the other half in the fridge for second batch!) On a floured surface use a dusted rolling pin to roll the remaining pastry to the size of an A4 sheet and slice in half lengthways. Leave one section aside.
With the first sheet, layer on a long sausage of onion jam, onto which sprinkle a thin layer of grated parmesan. Fold the pastry over and seal the edges with a dab of milk ensuring the pastry is wrapped tightly around the onion and parmesan mixture. Cut the roll into thumb-sized mini-rolls and place them on a tray covered with a greased and floured sheet of greaseproof paper. Pierce two holes in the top of each mini-roll with the point of a sharp knife, then lightly brush each one with milk and sprinkle with the remainder of the grated parmesan. Repeat the process with the second sheet of pastry.
Place tray of rolls in the oven on middle shelf, leave until pastry has risen, parmesan is golden brown and onion jam is bubbling (approximately 15 minutes). Serve whilst still warm and enjoy!
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mmm..looks slightly less like the meaty delight posted in the pic.
You’re keen to check, we’re still uploading this edition so the photos aren’t up yet!
Wow, have you already prepared it Eliza?