Caramelised onion, thyme and bean pot pies

Caramelised onion, thyme and bean pot pies

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

When I learned how to caramelise onions, I think it awoke some onion-hungry part of me that I never knew about before. I’ve since found that if you’re in the kitchen caramelising onions don’t doubt that you will attract pretty much anyone into that room. It’s an intoxicating smell. I gave in and used them here bumping up the sweet, onion flavour with the addition of leeks too!

Ingredients

Quantity Ingredient
2 onions, peeled and finely sliced
1 tablespoon vegetable oil
1 leek, outer leaves removed, cleaned and finely sliced
large pinch salt
4 large carrots, thinly sliced into coins
3 tablespoons plain flour
750ml vegetable stock
125ml dry white wine
1 lemon, zested
1 teaspoon fresh or dried thyme, (plus some extra for garnishing)
2 tablespoons cream cheese
salt, to taste
freshly ground black pepper, to taste
1/2 quantity Flaky pastry, chilled for at least 30 minutes
1 egg, beaten
400g canned cannellini beans, drained and rinsed
or 400g canned butter beans, drained and rinsed
or 400g canned black-eyed beans, drained and rinsed

Method

  1. In a large, deep frying pan, dry-fry the onions, stirring over a medium heat until they start to brown. Add the oil, leek and salt, then continue to cook for about 20 minutes, until caramelised and golden.
  2. Add the carrots and the flour over, then stir until everything is coated. Gradually stir in the vegetable stock and wine, then mix in the lemon zest, thyme, beans and cream cheese. Season to taste with salt and pepper and simmer for 5 minutes.
  3. Divide the mixture between four 500 ml ramekins or small pie dishes. Preheat the oven to 200°C.
  4. Divide the pastry into 4 squares. On a lightly floured surface, roll out each square so it’s a little bigger than a ramekin then trim the edges. Cover each filled ramekin with a square of pastry and pierce a cross into the top using a sharp knife to let out the steam as it cooks. Place the ramekins on a baking tray, brush the pastry with beaten egg and sprinkle with extra thyme leaves then bake for 35–45 minutes until completely golden.

Note

  • The recipe makes a perfectly satisfying soup if you make it without the pastry lid and simmer the mixture for an extra ten minutes.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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