Shallot Dartois
Serves: 6
Ready in: 30 to 60 mins
Ingredients:
100g butter16 echalion (banana)
shallots, peeled and sliced lengthways
1 bottle of vegetarian red wine
10g thyme
50g caster sugar
200g puff pastry
1 free-range egg yolk
method:
- Heat the butter in a heavy-bottomed pan. Add the sliced shallots, season with salt and pepper and cook down for about 10 minutes.
- Add the wine, thyme and sugar and cook until all of the liquid has evaporated and you have a rich, sticky, dark red mixture. Remove from the heat, and allow to cool.
- Roll out the puff pastry (3-5mm thick), brush with an egg yolk and place a ‘sausage’ of shallot mixture 2.5cm away from the edge nearest you. Roll up as if making a sausage roll. Brush with the egg mix, place seam-side down and refrigerate.
- When required place on a non-stick tray and bake at 200C/400F/Gas 6 for 12-15 minutes.
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