Candied onion turnovers, squash sauce {vegan}
J’espère que vous avez fêté de belles fêtes de Noël, je reviens vers vous pour vous proposer quelques recettes pour le réveillon du Nouvel An. Pour le Nouvel An justement, j’ai une grosse préférence pour les petites choses à grignoter, plutôt qu’un repas interminable à table. Je suis donc partie sur une recette de chaussons salés, des chaussons au oignons confits, servis avec une petite sauce épicée à la courge, à partager autour d’un verre. D’ailleurs à propos de verre , la prochaine recette sera celle d’un mocktail , je n’en dis pas plus je laisse un peu de suspens !
Once tasted, you won't be able to do without it,
the sweetness of the onion confit and the little spicy sauce just right, in short, a delight (I sell my thing well eh ?!). I hope I inspired you a little with this turnover recipe, in any case we are clearly going to make them again for New Year's Eve ! And if you want another turnover recipe, you also have the winter vegetable version. I will come back to you very soon for the rest of the recipes !
Candied onion turnovers, squash sauce {vegan}
POUR 4-6 PEOPLE
- 350 g of flour
- 13 key of water
- 5 tablespoons neutral vegetable oil
- 30 g sesame seeds
- 4 g de sel
FOR THE STUFFING
- 6 large onions
- 5 key of water
- olive oil
- 1 tablespoon of sugar
- 1 teaspoon of thyme
- Salt and pepper
FOR THE SAUCE
- 1/4 squash (here butternut)
- 2 tablespoons of candied onions
- 1 good pinch of Espelette pepper
- The juice of a lemon
- 30 g of margarine
- To make the dough, mix together the dry ingredients then add the oil. Sand the dough with your fingertips then add water gradually. Work the dough by hand or in a robot fitted with a sheet to form a homogeneous mixture.. Form a ball and let rest 1 cool hour. Get out 15 minutes before spreading it.
- Finely slice the onions then cook them over medium heat, covered, in a pan with a drizzle of olive oil., thyme and a pinch of salt. At the end of 5 minutes stir and add water and sugar. Replace the lid and continue cooking 15 minutes over low heat and stirring regularly.
- Meanwhile make the sauce, To do this, cook the peeled and cut into small cubes in a saucepan of salted water for 10 minutes. Then mix the squash with a little cooking water, 2 tablespoons of candied onions, Espelette pepper, lemon juice and margarine then adjust the seasoning.
- Roll out the dough on 3-4 mm thick then cut out circles using a cookie cutter of approximately 10 cm in diameter.
- Wet the edges of the circles with water then put a spoonful of stuffing in the center. Close the dough in a half-moon shape, forming folds to seal it well.. Repeat until you run out of ingredients.
- Preheat the oven to 200°.
- Arrange the chassons on a baking tray then brown them using a brush with olive oil and add a few sesame seeds on top. Bake 20 minutes.
- Serve warm or cold with the sauce.
