MINI ONIONS RECIPES

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MINI CHEESE & ONION PASTIES RECIPE | BBC GOOD FOOD



Mini cheese & onion pasties recipe | BBC Good Food image

Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen

Provided by Cassie Best

Categories     Lunch

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

1 tbsp vegetable oil
2 onions, sliced
4 thyme sprigs, leaves picked
150g mature cheddar (or a mixture of strong hard cheeses), grated
1 tbsp wholegrain mustard
4 spring onions, sliced
250g plain flour, plus extra for dusting
125g cold butter
large pinch of cayenne pepper
½ tsp English mustard powder
1 large egg, beaten

Steps:

  • First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it’s too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
  • Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
  • Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
  • Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
  • Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 235 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

MINI SAUSAGE PIES RECIPE: HOW TO MAKE IT



Mini Sausage Pies Recipe: How to Make It image

The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 1 dozen.

Number Of Ingredients 7

1 package (17.3 ounces) frozen puff pastry, thawed
1 pound bulk sage pork sausage
6 green onions, chopped
1/2 cup chopped dried apricots
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten

Steps:

  • Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
    Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.

Nutrition Facts : Calories 551 calories, FatContent 36g fat (10g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 784mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein.

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