Baked Gwyn Bach
With pea and bean salad
Serves 2
Ingredients
Pastry
100g plain flour
80g cold butter
Pinch of salt
Cold water
Milk (to glaze)
Caramelised Onions
1 small red onion
1tbsp olive oil
50g butter
2tbsp balsamic vinegar
1tsp honey
Salad
A handful un-podded broad beans
200g French beans
250g frozen peas
1 lemon, zested and juiced
2tbsp olive oil
Salt and pepper
Method
Start by weighing out all your dry ingredients for the pastry into a bowl, then using a grater, grate the cold butter into the bowl. Dust the butter with the flour so it doesn’t all stick together.
Add cold water a splash at a time until the pastry comes together in a ball. Wrap in cling film and pop into the fridge to chill for at least 30 mins.
Now finely slice your red onion and put in the pan with the butter and oil, over a low heat. Slowly brown and caramlise over 10-15 mins.
While the onions are browning, put a pan of water on to boil (about 2 inch of water) and have a bowl of cold water nearby. Starting with the broad beans, blanch the beans in boiling water until cooked (about 5mins) and then lift out of the boiling water with a slotted spoon straight into the cold water to stop the cooking and preserve the colour. Do the same for the french beans (cut into ⅓) and peas.
This step is up to you but once the broad beans are cool I then take them out their skins but you can leave them skin on or swap them for edamame beans to make that step quicker!
Now the onions are caramalsied add the balsamic and honey and continue cooking on low until the they are all sticky. Drain off any excess oil and then pop in a bowl to cool.
Take your pastry out the fridge and pinch off a small balls worth (think pingpong!) and roll out the two balls on a floured work surface
The big one until it's about the size of a side plate.
The small one until its the size of the Gwyn Bach
Slicing the Gwyn Bach in half so you end up with 2 discs, place on of those discs in the center of the larger piece of pastry then pile the caramlised onion on top of it then place the next discs of cheese on top (like a cheesy sandwich)
Now place the disc of pasty on top and then gather the rest of the pastry around and join it to the top using your fingers (because of the butter content of the pastry you shouldn't need milk or egg to join)
It's up to you if you trim off any excess pastry I always leave it on as it makes for extra pastry goodness!
Now place on some grease proof paper and either pop on a baking tray or a small round dish and bake for 40-50 mins or until golden brown.
While that's cooking, drain the peas/beans and dress with the zest and juice of a lemon and olive oil, then season to taste.
To serve, cut the cheesy delight in two and serve with a generous helping of bean salad.
TIP: Prepare everything ahead of time and then you just need to bake it off making it a lovely romantic meal for 2 to or an easy starter for 4! Leaving you free to enjoy a lovely cocktail using the Dà Mhìle spirts!
This recipe is produced by Holly Bull @secretediblegarden
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