Starters Recipes


Rhubarb and Raspberry Vinegar Pasties with Smoked Wensleydale Cheese

by Josh Angel

200g Rhubarb, finely diced (Yorkshire Forced, if available)
1 Red Onion, finely diced
10ml Rapeseed Oil
100ml Womersley Raspberry Vinegar
75g Dark Brown Sugar
250g Puff Pastry
100g Oak Smoked Wensleydale Cheese
3 Egg Yolks
Pinch Salt and Pepper

50ml Womersley Raspberry Vinegar
25g Wholegrain Mustard
50ml Rapeseed Oil
Rocket or fresh salad leaf
Pinch Salt and Pepper

    Heat the finely diced red onion and rhubarb in a heavy based pan with the 10ml of rapeseed oil.
    Sweat off the onion and rhubarb, adding the Womersley Raspberry Vinegar at this point; also add seasoning and the dark brown sugar.
    Continue to cook on a low heat for 1 hour, stirring occasionally.
    When the contents have turned to a chutney-like state, set aside and allow to cool gently
    Pre-heat oven to 180˚C, place a sheet of greaseproof paper on a flat baking sheet and set aside.
    Flour a clean, dry surface and roll out the puff pastry; using a 10cm cutter, cut discs of the puff pastry.
    Cut the cheese into 5cm squares and place on half of the puff pastry discs; place a spoonful of the chutney onto the cheese and then an additional disc of puff pastry on top.
    Seal the discs together using a fork and place the finished pasties on the baking sheet.
    Use the egg yolks to wash the pasties before placing them into the pre-heated oven for 20 minutes or until golden brown.
    Whilst your pasties are in the oven, make the dressing; take a glass bowl and mix the Raspberry vinegar and mustard, along with the seasoning. Slowly add the oil, stirring continually to avoid the dressing splitting.
    Remove your pasties from the oven.
    Take your rocket or other fresh leaf, and dress lightly with the dressing.
    Assemble on the plate and place your pasties on top; if preferred place an additional spoon of the chutney on top.
    Enjoy with a crisp glass of chilled chardonnay for that extra treat.