- 4 onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g chestnut mushroom, halved if large
- 2 tsp light muscovado sugar
- 50g walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 100g blue cheese, such as stilton, or vegetarian blue cheese
- 250g puff pastry, defrost if frozen
Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.