Wednesday: Caramelised onion and beef pasties
2 tbsp olive oil
3 small Redmere Farms red onions, finely sliced
1 tsp caster sugar
400g 15% fat beef steak mince
2 garlic cloves, crushed
125g Grower's Harvest frozen peas
375g pack lighter puff pastry
plain flour, for dusting
3 tbsp milk
1 round Nightingale Farms lettuce, washed and shredded
1 carrot, peeled and grated
80g cherry tomatoes, halved
½ tbsp white wine vinegar
1. Heat ½ tbsp oil in a saucepan over a medium-high heat. Add the onions, sugar and a pinch of salt. Cook for 10 mins, stirring occasionally, until caramelised. Tip into a bowl; set aside.
2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat. Cook the mince for 7 mins or until browned. Add the garlic and peas; cook for 3 mins. Spoon into the bowl with the onions, leaving any liquid behind in the pan. Leave to cool completely.
3. Meanwhile, unroll the pastry on a large, lightly floured piece of non-stick baking paper. Using an 18cm cake tin as a template, cut out 4 circles (rerolling the pastry as necessary) and place on a lined tray, then chill in the fridge while the mince cools. Preheat the oven to gas 6, 200°C, fan 180°C.
4. Divide the mince between the pastry circles, spooning it onto one half of the pastry, leaving a 2cm border. Brush the rim with milk, then fold over the other half of pastry; press to seal the edges. Brush all over with milk, then bake for 25-30 mins until golden.
5. Mix the lettuce, carrot and tomatoes in a bowl. Drizzle over the final 1 tbsp oil and the vinegar. Season; toss well to coat. Serve with the warm pasties.