Balsamic Onion and Tomato Pastry Parcels by Matty Edgell

1. Pre-heat the oven to 200C fan 

2. Finley slice the red onions and place onto a small baking trey. Cut half of the tomatoes in half and place on top of the onions, alongside the other tomatoes. Season with salt, pepper and chilli flakes and drizzle with oil.  

3. Place in the oven for 20-25mins, or until onions have softened and the tomatoes have burst. Once ready, remove from the oven and cover with the balsamic vinegar and allow to cool fully.  

4. To make the pastry, add the flour, salt and black pepper into a bowl and combine. Remove the butter from the freezer and grate half, then combine into the flour. Grate the second half of the butter and combine into the flour.  

5. Use a bread knife to cut the ingredients into a fine crumb. Next, add enough water to form the pastry into a ball that cleans the bowl – begin by using 60ml water. Use your hands to form the pastry into a ball before removing ¼ of pastry. Wrap both balls in cling film then place in the freezer for 5 minutes before placing in the fridge for 25 minutes. 

6. To roll the pastry, lightly dust the worktop and place the pastry on top, lightly dust again with flour and roll into a rectangle approximately 40cm x 40cm. Use a knife to cut 10-12 even squares.  

7. Divide the cooled filling evenly between the pastry and top with a 1tsp of ricotta and a basil leaf. Fold the parcel by folding in the corners, diagonally and then brush with beaten egg. Bake for 25-30minutes, or until the pastry is crisp and golden.  

8. Once baked, remove from the tin and place on a wire rack to cool fully. 

Tip: you can use this pastry and shape with so many varieties of filling, brie and cranberry at Christmas, or fig, walnut and goats cheese to make them for late summer. These are ideal for picnics in the summer, but we love them fresh and warm from the oven still. These were a total hit with the attendee's at Matty's recent Baker's Table and we are grateful to be sharing his recipe.