Sweet caramelised onions married sublimely with the sharp creamy tones of the infamous raven oak goats cheese. Guiding you through how to make the rough puff  completely from scratch  really does give you an appreciation for the work involved in something that nowadays, we just take for granted.  Best made for those crisp winter evenings.

Preparation time: 1 hour  Total Cooking Time: 55 Minutes   Makes: 3    Dish Seasonality: Winter 
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Ingredients

For rough puff pastry 

  • 400 g All purpose flower
  • 300 g Unsalted butter, chilled and cut into cubes
  • 3/4 Tbsp. salt
  • 225 ml very cold water
  • 1 beaten egg to glaze

For the filling 

  • 3 Medium white onions, chopped roughly
  • 1 Medium potato, peeled and cut into 1 cm cubes
  • 1/3 Swede, peeled and cut into 1 cm cubes
  • Approx. 50 g raven oak goats cheese, cut into thin slices
  • Plenty of cracked black pepper
  • Sprinkle of salt

 

Tips and Tricks: Getting the best quality butter possible for the pastry is essential, making it rich without it being too sickly. If possible try and get goats cheese farmed at ravens oak, a creamy smooth texture with the right amount of sharpness to cut through the onions in this dish.

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Method
  1. In a generous amount of vegetable oil, fry the onions over a medium heat until just beginning to turn golden (Approx. 20 minutes), set aside to cool down.
  2. To make the rough puff pastry mix the flower, butter, salt and and water together in a bowl. Mix to form a smooth and soft (Slightly sticky) dough.
  3. Roll the dough on a floured work surface into a rectangle measuring about 60 cm x 20 cm, fold into three, turn by a 1/4 turn and roll out again into a rectangle of the same size. Repeat twice more without allowing it to stand between turns.
  4. Once the final fold has been completed roll in both directions to achieve a thickness of approx.5 mm.
  5. Using a side plate as a template cut out 3 circles and generously fill with the caramelised onions, potato, swede and goats cheese. Season with 10 cracks of black pepper per pasty and a pinch of salt.
  6. Brush the edge with some water and fold in half (being careful not to stretch the dough in the process). Press the edges together and crimp.
  7. Carefully transfer the pasties onto an oiled baking tray, brush liberally with the beaten egg and place into a preheated oven at 165ºC fan, 175ºC conventional, gas mark 3 for 55 -60 minutes, or until golden brown.
  8. Serve hot with a side of vegetarian gravy, chips and peas.

Tips and Tricks: In my opinion there is nothing worse than an “up tight” pasty, be generous with your filling, but also bearing in mind that to much may cause your pasties to burst during cooking. Bursting open will  cause them to release all their gravy, resulting in a dry pasty. Be careful when eating these as they will be very hot, turns out theirs a good reason miners traditionally took these down with them for their lunch :). 

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