Potato, celeriac and caramelised red onion pies
Cut into golden puff pastry to reveal layers of jammy, caramelised red onion, potato, celeriac and garlic.
You will need two 9cm/3Β½in ramekins for this recipe.
Ingredients
For the pies
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- 2 red onions, thinly sliced
- 50ml/2fl oz balsamic vinegar
- 1 potato, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp fennel seeds, toasted and crushed
- 1 tsp tarragon, chopped
- Β½ celeriac, peeled and thinly sliced
- 1 x 320g sheet puff pastry
- 1 tbsp date syrup, to glaze
- 2 tbsp oat milk, to glaze
- salt and freshly ground black pepper
- 1 bunch watercress, to serve
For the miso stock
- 2 tbsp miso paste
- 400ml/14fl oz hot vegetable stock
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil and butter in a large frying pan and fry the onions until soft and caramelised. Deglaze the pan with the balsamic vinegar, stirring the sticky bits into the onions. Season.
To make the miso stock, put the miso and stock in a saucepan and bring to the boil, stirring to combine.
Layer the caramelised onions with the potatoes, garlic, fennel seeds, tarragon and celeriac in two 9cm/3½in ramekins – alternating the layers as you go. Pour over the stock and bake for around 1 hour or until soft and the liquid has absorbed. Remove from the oven and leave to cool and firm up, preferably overnight.
Preheat the oven to 210C/190C Fan/Gas 7.
Cut four discs out of the pastry, two 12cm/4Β½in in diameter and two a little smaller. Carefully scoop the fillings out of the ramekins and into the middle of the larger pastry discs. Cover with the smaller discs and crimp the edges of the pastry together. Mix the date syrup and oat milk together, then brush over the pies to glaze.
Bake for 25 minutes until the pastry is golden and cooked through. Serve with the watercress alongside.
