We have leeks and onions in the Country Matters Hexton and they are local, so all the better for getting those miles reduced. I made these recently and they were lovely, I couple them with some homemade chutney - also in the shop, and some cheese and salad.
Here they are fresh from the oven - one already gone I am afraid! Perfect with some soup too.
set oven at 230C/450F/gas 8
1 small leek - sliced thinly and chopped
small onion - finely chopped
225gm (8oz) self raising flour (also available in the shop)
salt (maybe some paprika)
55gm (2oz) butter
125ml (4.5fl oz) milk
saute leek and onion with a small amount of oil until soft
rub the butter into the flour and salt (and paprika), so that it is resembles fine breadcrumbs...I also added a handful of grated cheese!
add the milk until it forms a soft dough
put onto floured surface and flatten to around 2.5cms (1 inch thick), and then cut 2 inch rounds with a cutter. I made 6 - so you can double the recipe and make more.
put on baking tray - brush tops with a beaten egg or milk, and bake for 12 minutes.
I did this one without an egg, was similar recipe to the spring onions, on reflection I think I prefer with an egg....so just make up the liquid quantity as you wish...next on the list is to try buttermilk!
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