The other morning, while I was preparing a lunch for one of my regular business clients, they phoned me to say that two of their guests were vegetarians! This is the sort of thing that happens often to a caterer and I now know that there is ALWAYS something delicious that can be rustled up from the pantry! I was cooking sausage rolls for the rest of the crowd, so needed to think of a delicious alternative to make my vegetarians feel equally loved.
I took a quick look in the fridge and found a packet of cream cheese and a tub of red onions that I had caramelised for a tart the day before.
I made some quick shortcrust pastry, and put it all together!
This would make a nice treat for lunch, or if made smaller would make a good drinks party nibble!
One of the fab things about this recipe is that their is no 'blind baking', making it quite a quick thing to pull together.
A 'well behaved' shortcrust pastry
175g plain flour
90g chilled butter, cut into small pieces
1 1/2 tsp caster sugar
1/4 tsp fine sea salt
1 egg yolk
2 tbs cold water
(use the egg white, beaten, to egg wash the edges)
Preheat the oven to 200C
Put flour, butter, salt and sugar in a food processor and pulse until it looks evenly sandy (if you don't have one, you will have to rub in the old fashioned way!)
Add egg yolk and water. Pulse again (or if using a Thermomix 21 seconds @ speed 4.5) just until it all comes together in large clumps, then turn out onto a lightly floured work surface. Bring it all together gently, handling as little as possible, to form a nice flat round patty. Ideally, wrap in cling film and put in the fridge for about 20 minutes. If you don't have time to rest the