This is the vegetarian equivalent of the traditional sausage roll… where the usual sausage meat has been replaced with a deeply-satisfying shallot mixture. Meat lovers could add a little very finely chopped ham or chicken to the shallot mixture.
Serves 4
Ingredients
- 100g butter
- 24 echalion (banana) shallots, peeled and finely sliced lengthways
- salt and freshly ground black pepper
- 1 bottle red wine
- 10g chopped fresh thyme
- 50g caster sugar
- 320g pack pre-rolled puff pastry
- beaten egg, to glaze
Method
- Preheat the oven if necessary to 200˚C/ Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).
- Melt the butter in a heavy-based pan until sizzling. Add the shallots with seasoning to taste and cook for about 10 minutes.
- Add the wine, thyme and sugar and continue to cook until all the liquid has evaporated. You should be left with a rich, deep, dark red shallot mixture. Allow to cool.
- Cut the sheet of pastry lengthways in half and, with a rolling pin, carefully roll to make each rectangle a little wider. Spoon half the filling along each in a sausage shape, leaving a small margin. Brush with egg and fold the pastry over to enclose the filling, pressing down firmly. Brush with egg and chill for 30 minutes.
- To cook, cut each dartois into 5cm slices and place on a non-stick baking tray or conventional one lined with easy glide. Bake for 12-15 minutes until golden. Serve warm or cold.
Get Ahead!
The shallot mixture can be made up to 2 days in advance. Chill until required.
