Upside-Down Onion Pies
Baking and Desserts • Russian
Description
Upside-Down Onion Pies
Ingredients
- Butter 5 oz
- Shallot 16 pieces
- Puff Pastry 15 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
You will need 4 baking molds with a diameter of 12.5 cm. Place them on a baking sheet and set aside.
Step 2
Place the puff pastry on a lightly floured surface, roll it out slightly with a rolling pin, then cut it into 4 pieces, each 3 mm thick. Cut out 4 circles using special cutters or a plate, ensuring the diameter of the circle is 2.5 cm larger than the diameter of the baking molds. Allow the circles to chill for at least 30 minutes.
Step 3
Cut the shallots in half and slice them into rings. Trim them so that they are of equal height. Set aside. Preheat the oven to 340°F. Fill a pot halfway with cold water and place it next to the oven.
Step 4
Mix the sugar and 3 tablespoons of cold water in a small heavy saucepan. Place the saucepan over medium heat, allowing the sugar to dissolve, then turn the heat to high and cook for 5–10 minutes until the mixture turns into amber-colored caramel. Do not stir the mixture, as this will cause the sugar to crystallize and form clumps. You can wet a cooking brush with cold water and gently brush the sides of the saucepan to prevent crystallization.
Step 5
Mix the cold butter with the caramel (gradually, to enrich the caramel), then remove the saucepan from the heat and lightly season with pepper. Pour an equal amount of caramel into each of the four molds. It will set immediately.
Step 6
Lightly salt the caramel, then place the shallots on top, cut side down. The number of shallots that fit into the mold will depend on the diameter of the molds. On average, 8 halves should fit into one mold.
Step 7
Pierce the pieces of dough with a fork (the more holes, the better). Place the dough circles over the shallots and tuck the edges underneath. Bake in the oven for 20–25 minutes until the pastry is golden brown.
Step 8
Allow the pies to cool slightly, then cover each mold with a plate, invert the pie, and turn it out onto the plate. Serve hot.
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