↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Onion Pie with Roquefort, Prosciutto and Walnuts-France
2 tablespoons olive oil
2 white onions, very thinly sliced
1/4 cup water
3 ozs. roquefort cheese, crumbled into small pieces
salt and freshly ground pepper
1/2 cup walnuts, coarsely chopped
1 tablespoon unsalted butter, melted
2 puff pastry sheets, each 11 by 15 inches, fresh or thawed frozen
1 egg, lightly beaten
4 slices prosciutto, about 1 oz. each
Place a baking sheet with sides in a freezer.
In a saute pan over medium-high heat, warm the olive oil. Add the onions and sauté until golden brown, about 10 minutes. Add the water and continue to saute until all the moisture evaporates, about another 5 minutes. Add the Roquefort cheese and continue cooking, stirring occasionally, until melted, about 5 minutes longer.
Season only lightly with salt, if needed, and add pepper to taste. Stir in the walnuts, then spread the mixture out onto the chilled sheet pan. Place in the freezer until the onions cool down completely, about 10 minutes.
Preheat an oven to 450 degrees. Brush a baking sheet evenly with the melted butter.
Place the puff pastry on a cutting board. Using the rim of a small plate about 5 inches in diameter as a guide, cut the pastry into 8 rounds. Discard the pastry scraps.
Place 4 of the rounds on the prepared baking sheet. Brush their outer rims and tops with the beaten egg. Evenly distribute the cooled onion mixture onto the middle of each of the 4 rounds, leaving 1 inch uncovered around the edges. Place 1 prosciutto slice on top of each mound of the onion mixture. Cover each round with a second pastry round, making sure to pinch down firmly around the edges to seal in the filling.
Brush the top of each pie with more of the beaten egg. Using a small, sharp knife, pierce the top of each pie once with a small slit.
Bake until golden brown, about 20 minutes. Remove from the oven and serve immediately.
Serves 4.
view more member recipes
Onion Pie with Roquefort, Prosciutto and Walnuts-France
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Onion Pie with Roquefort, Prosciutto and Walnuts-France
2 tablespoons olive oil
2 white onions, very thinly sliced
1/4 cup water
3 ozs. roquefort cheese, crumbled into small pieces
salt and freshly ground pepper
1/2 cup walnuts, coarsely chopped
1 tablespoon unsalted butter, melted
2 puff pastry sheets, each 11 by 15 inches, fresh or thawed frozen
1 egg, lightly beaten
4 slices prosciutto, about 1 oz. each
Place a baking sheet with sides in a freezer.
In a saute pan over medium-high heat, warm the olive oil. Add the onions and sauté until golden brown, about 10 minutes. Add the water and continue to saute until all the moisture evaporates, about another 5 minutes. Add the Roquefort cheese and continue cooking, stirring occasionally, until melted, about 5 minutes longer.
Season only lightly with salt, if needed, and add pepper to taste. Stir in the walnuts, then spread the mixture out onto the chilled sheet pan. Place in the freezer until the onions cool down completely, about 10 minutes.
Preheat an oven to 450 degrees. Brush a baking sheet evenly with the melted butter.
Place the puff pastry on a cutting board. Using the rim of a small plate about 5 inches in diameter as a guide, cut the pastry into 8 rounds. Discard the pastry scraps.
Place 4 of the rounds on the prepared baking sheet. Brush their outer rims and tops with the beaten egg. Evenly distribute the cooled onion mixture onto the middle of each of the 4 rounds, leaving 1 inch uncovered around the edges. Place 1 prosciutto slice on top of each mound of the onion mixture. Cover each round with a second pastry round, making sure to pinch down firmly around the edges to seal in the filling.
Brush the top of each pie with more of the beaten egg. Using a small, sharp knife, pierce the top of each pie once with a small slit.
Bake until golden brown, about 20 minutes. Remove from the oven and serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salad Of Roquefort, Walnuts And Raisins
by HappyCook80
Salad of Roquefort, Walnuts and Raisins 2 tablespoons raspberry or sherry vinegar 1/2 teaspoon sugar 1/4 cup olive oil 1 small clove garlic, minced sea salt and freshly ground black pepper to t
by HappyCook80
Salad of Roquefort, Walnuts and Raisins 2 tablespoons raspberry or sherry vinegar 1/2 teaspoon sugar 1/4 cup olive oil 1 small clove garlic, minced sea salt and freshly ground black pepper to t
Apple Salad With Radicchio, Roquefort & Walnuts
by sgre52160
2 lg Golden Delicious or Cortland apples, cored and chopped 1 sm head radicchio, chopped 2 Belgian endives, chopped 1 c chopped arugula 1/8 c thinly sliced red onion 2 Tbsp extra virgin olive oil
by sgre52160
2 lg Golden Delicious or Cortland apples, cored and chopped 1 sm head radicchio, chopped 2 Belgian endives, chopped 1 c chopped arugula 1/8 c thinly sliced red onion 2 Tbsp extra virgin olive oil
Chocolate Cream Puffs-profiteroles Au Chocolat - France
by HappyCook80
Chocolate Cream Puffs-Profiteroles au Chocolat - France 10 ozs. semisweet chocolate 8 tbsps. warm water 3 cups vanilla ice cream Cream Puffs: 3/4 cup flour 1/4 tsp. salt pinch ground
by HappyCook80
Chocolate Cream Puffs-Profiteroles au Chocolat - France 10 ozs. semisweet chocolate 8 tbsps. warm water 3 cups vanilla ice cream Cream Puffs: 3/4 cup flour 1/4 tsp. salt pinch ground
Mini Napoleons-petite Mille-feuille - France
by HappyCook80
Mini Napoleons-Petite Mille-Feuille - France 1 lb. puff pastry 6 egg yolks 1/3 cup superfine sugar 3 tbsps. flour 1 1/2 cups milk 2 tbsps. Kirsch or cherry liqueur 1 lb. raspberries co
by HappyCook80
Mini Napoleons-Petite Mille-Feuille - France 1 lb. puff pastry 6 egg yolks 1/3 cup superfine sugar 3 tbsps. flour 1 1/2 cups milk 2 tbsps. Kirsch or cherry liqueur 1 lb. raspberries co
Pork Chops With Sage, Onion And Prosciutto
by ICOOK2
4 bone-in, thick-cut loin or rib pork chops Salt and pepper to taste 2 tablespoons olive oil 1/2 cup very coarsely chopped fresh sage or very small whole sage leaves 1 large red onion, sliced 1/4-
by ICOOK2
4 bone-in, thick-cut loin or rib pork chops Salt and pepper to taste 2 tablespoons olive oil 1/2 cup very coarsely chopped fresh sage or very small whole sage leaves 1 large red onion, sliced 1/4-
view more member recipes
related CDKitchen recipes
Grilled Steak With Roquefort Butter
Jumbo Shrimp Wrapped With Arugula And Prosciutto
Prosciutto-Baked Tilapia
Artichoke Hearts And Prosciutto Roll-Ups
Baked Buffalo Drumettes With Roquefort Dipping Sauce
Beef Tenderloin With Mushroom Roquefort Sauce
Prosciutto-Wrapped Peaches
Fig And Walnut Amuse-Bouche Appetizer
Roquefort Salad Dressing
Grape Appetizers With Roquefort Cheese And Nuts