PEAS WITH PEARL ONIONS RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the sausages in a roasting tin and place in the preheated oven. Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.
• Add the sliced onions to the tin. Mix the dried herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
• For the mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
• Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
• Cook the peas in a saucepan of boiling water for 2–3 minutes, or steam them for 1–2 minutes. Drain thoroughly and set aside.
• For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Remove the sausages from the baking tray, set aside and cover to keep warm. Place the baking tray onto the hob, add the flour and butter mixture and whisk until combined. Stir over a medium-high heat for 2–3 minutes, or until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1–2 minutes.
• Serve the sausages, mash and peas with the onion gravy spooned over.

Steps:

• Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ½ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, about 5 minutes.
• Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in cream; season with salt and pepper. Bring mixture to a boil, reduce heat, and simmer, whisking occasionally, until thick enough to coat a spoon, about 3 minutes. Reduce heat as needed to maintain a simmer and add carrots; cook until nearly tender, about 5 minutes.
• Mix in chicken, pearl onions, and peas, then add hot sauce, Worcestershire sauce, and vinegar and season with salt and pepper.
• Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth any creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish if using puff pastry (you want a little overhang), or crimp dough around edge of dish if using pie dough. Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.
• Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–30 minutes. Reduce oven temperature to 350° and continue to bake until crust is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.