Savory Onion Dumplings Recipe

Ingredients : Serves 4

4 large onions 25 g/1 oz/2 tbsp butter or margarine 30 ml/2 tbsp chopped parsley 50 g/2 oz/1 cup fresh breadcrumbs 2 eggs, beaten 2.5 ml/0.5 tsp paprika Salt and freshly ground black pepper 450 g/1 lb Shortcrust Pastry

Method : Hollow out the onions, leaving the shells about 1 cm/0.5 in thick and cook the shells in boiling water for 6 minutes, then drain. Chop the onion centers. Melt the butter or margarine and fry (saute) the chopped onion until soft but not brown, then remove from the heat and mix in the parsley, breadcrumbs, 1 egg and the paprika and season to taste with salt and pepper. Press the stuffing into the onion shells. Roll out the pastry (paste) and cut into four rounds. Place the onions in the centre of each round and pull up the pastry to cover, brushing the edges with beaten egg to seal. Place on a greased baking (cookie) sheet, brush with egg and bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes.