Shallot Dartois
Serves: 4
Ingredients
- 16 echalion (banana) shallots
- 100g butter
- 1 bottle of red wine
- 10g thyme
- 50g caster sugar
- 200g puff pastry
- egg yolk
- salt and pepper
Method
- Peel and finely slice the shallots lengthways.
- In a heavy-bottomed pan add the butter and allow to sizzle.
- Now add all the sliced shallots, season with salt and pepper and allow to cook down for about 10 mins.
- Once the shallots start to lose their volume in the pan, add the wine, thyme and sugar and continue to cook until all the liquid has evaporated.
- Once this has been achieved, remove from the heat - you should be left with a rich, deep, dark red shallot mixture that sticks together.
- Allow to cool.
- Roll out the pastry until it is 3-5mm thick.
- Brush with an egg yolk and place a ‘sausage’ of the cold shallot mixture 2.5cm away from the edge nearest you.
- Roll up as you would if making a sausage roll.
- Brush with the egg mix and allow to set in the fridge.
- When required place on a non-stick tray and bake at 200C/Gas6 for 12–15 mins.
