Pear, Caramelised Onion and Stilton Pastry Triangles recipe
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- Dish type
- Pies and tarts
- Puff pastry
To die for delicious. A fairly quick and easy party nibble and guests can't get enough. Easy to adjust for large or small groups.
62 people made this
- 50g butter
- 1 tablespoon olive oil
- 4 red onions, thinly sliced
- salt and freshly ground black pepper to taste
- 2 (375g) packets ready rolled puff pastry
- 2 firm pears - peeled, quartered and sliced
- 100g crumbled Stilton
MethodPrep:35min ›Cook:55min ›Extra time:30min › Ready in:2hr
- Preheat oven to 190 C / Gas mark 5. Line two baking trays with parchment.
- Melt the butter and olive oil in a frying pan over medium-low heat. Stir the onions into the butter, and cook until the onions have softened and caramelised to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
- Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking trays, and top with the caramelised onions, pears and 1 teaspoon of crumbled Stilton.
- Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.
Reviews & ratingsAverage global rating:(53)
Reviews in English (38)
I was nervous to experiment with a new dish for our party... especially because there had only been 2 reviews... but it was SO good!! Everyone loved them! The pear had such a delicate flavor you could hardly tell it was there, I used d'anjou pears, I don't know if another kind would taste different. Don't skimp on the cheese... I cooked up 4 sweet onions (3 inches in diameter), and had about a cup left over. Three onions would have done just fine.-01 Jun 2008
I really liked these, but the whole process was a little strange. The flavor was good, and the guests ate them up, but the next time I make them I will use the puff pastry cups. I tried it both as written in the directions and as one reviewer mentioned stuffing the triangles. both ways didn't get enough filling for me and I ended up with huge bites of puff pastry with only the middle bite with filling. I would highly recommend this recipe, and I will make it again, just using the cups instead.-14 Sep 2008
This recipe came out amazing! I did like the previous review and put the items inside the triangles. It was a hit with the group I made it for and I would definitely make it again! I might next time add a little balsamic vinegar for a bit more flavor, though.-17 May 2008
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I often make a big raised pie for Christmas, usually following a Glynn Christian recipe. He did two Sainsbury's books, Pies, Pates and Terrines is one, and there's a Christmas one as well. There's a very good recipe for Pheasant and Caramelised Chestnut Pie in the Christmas one, but this year I started out with the Pheasant, Port and Walnut one from the PPT book. Now there were some problems with this, number one was that this pie will last through until Hogswatch and we've got a non-nut person coming. Number two was that when I went to get the main ingredients, there was no pheasant to be had, not even for ready money. I bought two wood pigeons instead, but before I got around to making the pie, I found a pack of pheasant thigh fillets and a pack of game casserole meat (all birds, no venison), and I used that instead. So, this is what I actually did, as opposed to what the recipe said.
Cut a pack of pheasant meat (thighs in this case, but breast would be good) into smallish strips and marinate in a good sprinkling of port for about half an hour. Preheat oven to Gas Mark 6.
Mince a pack of game bird meat with about 4 oz of streaky bacon, half a bunch of lemon thyme leaves, a teaspoon of dried thyme and a goodly amount of fresh ground allspice.
Mix with 1 lb minced pork and 1 lb minced veal, some more port to dampen it, and probably some salt.
Make a hot water pastry by boiling half a pint of water with half a pound of lard and a bit of salt. Pour into a well in 24 oz sifted plain flour. Mix with a knife until it comes together and is just cool enough to handle, knead it quickly. Take three-quarters of it, leave the rest in the bowl and cover it to keep it warm.
Use the big lump of pastry to line a 9" deep cake tin with a removable bottom. You don't need to roll it out, treat it like PlayDoh. Just work fast so it doesn't seize up, and make sure to get your knuckles well into the bottom around the sides so you don't get a huge wodge of pastry. And no holes! Get it as far up the sides as you can, with a little overhang if poss.
Put half the minced meat mix in the pastry case. Top with a couple of handfuls of dried blueberries, layer in the pheasant meat chunks and dribble the port on top. Cover with the rest of the mince.
Take the smaller lump of pastry and pat it about in your hands into a rough circle (like the pizza guys do). Lay it on top of the pie and push it around until you have a sealed lid. Crimp it well with the overhang from the pastry lining, to make sure you don't get cracks. Mark a cross with a sharp knife in the middle of the top, and fold the pastry corners back in little triangles, to expose the centre of the pie in about a 2" circle. Put the tin on a baking tray.
Bake at Gas Mark 6 for half an hour, then Gas Mark 3 for 2 and a half hours. After an hour at the lower temperature, brush the top with beaten egg to glaze it.
The next day when it is cool, run a sharp knife gently just under the pastry around the central hole, to loosen any stuck bits and make a clear entrance to the pie.
Soak 4 leaves of gelatine in a few spoonsful of cold water. When it is soft, put into a measuring jug and add about 4 fl oz boiling water, and some chicken stock concentrate. Stir well to dissolve, and make up to 12 fl oz in total with a mixture of port and boiling water, depending on how much port you have. I used mostly port …
Pour the jelly slowly but surely into the pie through the hole at the top. This pie sucked in all of it instantly, I've had ones in the past that needed to settle a bit between pourings.
So I might plump up some dried blueberries in port, and fill the hole at the top with them tossed in some thicker jelly, when it finally comes to serve it.
Wrap the whole thing up in foil and put in the fridge for up to a week to mature before taking out of the tin and slicing. (If you need the tin for something else in the meantime, you can take it out of the tin once the jelly is well set, and wrap it up again.)
I've got a nasty feeling this one is going to be quite dry, with not enough fat in the meat and the amount of jelly it took (sign of shrinkage, maybe?). We shall see …
Heat the oil in a large saucepan, add the rosemary, sultanas and sugar, and fry until the fruit begins to caramelise.
Add the vinegar and boil on a high heat for three minutes. Add the remaining ingredients, bring to the boil, then lower to a simmer and cook until most of the liquid has evaporated.
Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it.
Don’t let the pears cook too much they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in thefridge.
Don't use fully ripe pears for cooking, as they will fall apart. You need them slightly firm.
All the recipes from Mary Berry's Simple Comforts on BBC2
Simple Comforts, the new book by Mary Berry, is all about heart-warming, indulgent, and soul-soothing food. With recipes for comforting, family-friendly midweek meals, show-stopping weekend feasts, and luxurious puddings and bakes, Simple Comforts couldn't be more perfect for the chillier autumn and winter months. If you're cooking along to the accompanying TV series, Simple Comforts on BBC2, we've got something that will make life a lot easier: all the recipes from the show so far in one place. This page will be updated weekly to include all the latest recipes from the series.
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Pearl onions make the best cheesy onions
What really shines in this recipe are the onions (obviously), but specifically the type of onion used. Pearl onions are a sweeter, denser, and less pungent (oniony?) young onion, about the size of a large marble. You can find them usually in small bags by the garlic or shallots in supermarkets. They are a little tedious to peel (a cheat is to boil them for a minute) but so worth it. These delicious gems were very popular in the first half of the last century being served as “creamed onions”. But sadly, they aren’t as popular anymore here in the U.S. as they once were.
Those creamed onion recipes are the base for this dish, however, this particular recipe has a cheat or “life hack” if you will. We use Aunt Nellie’s brand Holland Style Onions instead of raw onions. By using these brined onions, you save a considerable amount of time skipping the heating, boiling, peeling, and boiling again steps of using raw pearl onions. Also, these particular onions have a delightful sweet-n-tangy flavor that works wonderfully with the cream and cheese sauce. The best part is that they have almost zero preparation (you do have to rinse them off). Seriously, you can whip these up in a flash since we’re skipping all of that boiling and peeling.
But the pièce de résistance of these cheesy onions is the brine itself that the onions come in. Reserved and mixed with milk, it is added to your roux and melted cheese creating a depth of flavor that is out of this world.
P.S. These pair perfectly with our Thanksgiving Stuffing Balls!
The ultimate smoked salmon
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Pear, Caramelised Onion and Stilton Pastry Triangles recipe - Recipes
Good luck with this. I'm just revisting her fab cashew nut paella. Keep cooking! But what happened to Sarah?
Cashew nut paella sounds delicious! I have now resumed cooking, thanks for your support. No idea what happened to Sarah but hopefully she is still churning out fantastic recipes, apart from the apple cake all of these have turned out well so far and the apple cake disaster was my fault!
Did you give up? :D I too am working my way through Sarah's book having barely touched it since being given it by my mum as a new vegetarian 35 years ago (gulp). My mother's long gone but I've discovered the joys of cooking very late in life. I didn't think much of the paella but liked the stuffed courgette, which don't sound very promising but everything is improved by cheese I find. Doing her unsummery jacket potatoes right now. Sarah seems to have given up cookery sadly, the only mention I can find of her is winning orienteering prizes!
Raspberry and pineapple muffins
From the kitchen of KARENWARD
200g plain flour
1/2 tsp bicarb of soda
2 tsp baking powder
75g caster sugar
pinch of salt
75g polyunsaturated marg, melted
100ml low fat pineapple yogurt
100ml skimmed milk
1 medium egg
200g fresh raspberries
Preheat oven to Gas6/200ºC. Line a muffin tin with 12 muffin cases. Combine all the dry ingredients in a bowl. In another bowl, mix the melted marg, egg, yogurt and milk together. Pour the wet ingredients onto the dry and combine very gently. Gently stir in the raspberries then quickly spoon into the muffin cases. Bake for 20 mins, until golden. Transfer to a wire rack to cool.
Will keep for 3 days in an airtight container (if they last that long)
Experiment with other fruits and flavoured yogurts.