Recipe by bluemoon downunder
Onion/garlic lovers' heaven! A fabulous appetiser or a tasty dish, to serve for a light lunch or dinner, with simple salad greens. This recipe is typical of pre-1950s English-style Australian cuisine; I found in a 2002 'Australian Table' magazine, and have since modified. If you don't need 8 pies immediately, freeze some for a quick meal at a later date. And if you want your pies to be vegetarian, omit the bacon.
- 1 tablespoon extra virgin olive oil
- 3 large onions, thinly sliced or 4 medium onions, finely sliced
- 4 garlic cloves, chopped
- 150 g sliced bacon (I use middle rashers and remove rinds and all fat)
- 2 sheets puff pastry, each cut into 4 squares
- 150 g cheese, something well-flavoured such as cheddar or 150 g gruyere, cut into cubes, plus
- 50 g cheese, grated for sprinkling over the pies
- 1 cup sour cream
- 1 teaspoon dried sage
- 1 beaten eggs or 1 milk, for glazing
Directions See How It's Made
- Preheat the oven to 200ºC.
- Sauté the onions and garlic in oil in a non-stick pan over a low-medium heat, stirring frequently, until onions and garlic are softened, about 25-30 minutes. Remove the onions and garlic from the heat and season to taste.
- Meanwhile, grill the bacon until it is crisp, drain it on paper towels, allow it to cool and then break it into small pieces.
- In a mixing bowl, combine the onion-garlic mixture with the sage and sour cream until it is well-combined.
- Lay the 8 pastry squares on a flat surface; divide the onion-garlic mixture among the top half of each square, reserving a little of the onion; top with cheese and bacon pieces.
- Brush the edges of the pastry with water; then fold the bottom half of each pastry square over the top half and close the edges securely with a fork.
- With a sharp knife, make a small slit in the top of each pie.
- Place the pies on a baking tray and brush with beaten egg or milk; sprinkle with the extra grated cheese and the reserved onion.
- Bake the pies for 20-25 minutes or until the pastry is puffed and golden.
- Cool for 5 minutes, then serve with salad greens.