Serves 8<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 50 grams butter<\/p>\n 3 large red onions, finely sliced<\/p>\n 2 tablespoon balsamic vinegar<\/p>\n 6 tablespoon light brown sugar<\/p>\n A sprig of thyme<\/p>\n 200 grams cranberries or redcurrants, stems removed<\/p>\n 250 grams ready-rolled filo pastry sheets<\/p>\n Melted butter for brushing<\/p>\n 150 grams thinly sliced smoked bacon or pancetta, fried until crisp<\/p>\n Sea salt and black pepper<\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n 1. Heat the butter in a large, non-stick frying pan until melted. Add the onion, balsamic vinegar, brown sugar and thyme and fry gently over a medium heat for about 15 minutes, stirring occasionally, until soft and\u00a0caramelised. Stir in the cranberries or redcurrants and remove the pan from the heat. Season generously.<\/p>\n <\/p>\n 2. Preheat the oven to 190\u00baC then take a muffin tray and butter it generously. Cut each layer of filo pastry into squares of roughly 10 x 10 cm.<\/p>\n <\/p>\n 3. Layer up 4 squares, at odd angles, into each muffin tray hole. Brush a little melted butter between each sheet.<\/p>\n <\/p>\n 4. Break the bacon or pancetta into small shards then stir 3\/4 of them into the onion-cranberry mixture. Fill each filo base with the mixture then bake for 15-20 minutes, until the pastry is crisp and slightly golden.<\/p>\n <\/p>\n 5. Remove from the tin and serve warm, using the remaining shards to garnish.<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Alex Yandell<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 8 Ingredients: 50 grams butter 3 large red onions, finely sliced 2 tablespoon balsamic vinegar 6 tablespoon light brown sugar A sprig of thyme 200 grams cranberries or redcurrants, stems removed 250 grams ready-rolled filo pastry sheets Melted butter for brushing 150 grams thinly sliced smoked bacon or pancetta, fried until crisp Sea […]<\/p>\n","protected":false},"author":3,"featured_media":2332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3665"}],"version-history":[{"count":1,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3665\/revisions"}],"predecessor-version":[{"id":3674,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3665\/revisions\/3674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2332"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}