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4 large onions
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp chopped parsley
50 g/2 oz/1 cup fresh breadcrumbs
2 eggs, beaten
2.5 ml/0.5 tsp paprika
Salt and freshly ground black pepper
450 g/1 lb Shortcrust Pastry
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Method :
Hollow out the onions, leaving the shells about 1 cm/0.5 in thick and cook
the shells in boiling water for
6 minutes, then drain. Chop the onion centers. Melt the butter or
margarine and fry (saute) the chopped onion until soft but not brown, then
remove from the heat and mix in the parsley, breadcrumbs, 1 egg and the
paprika and season to taste with salt and pepper. Press the stuffing into
the onion shells. Roll out the pastry (paste) and cut into four rounds.
Place the onions in the centre of each round and pull up the pastry to
cover, brushing the edges with beaten egg to seal. Place on a greased
baking (cookie) sheet, brush with egg and bake in a preheated oven at
190°C/375°F/gas mark 5 for 40 minutes. |