2x 220g eye fillet
1 sheet of shortcrust pastry
4 brown onions
½ cup brown sugar
2 tbs Persian feta
1 medium carrot
100ml red wine jus (any simple recipe)
Cut two large circles out of a sheet of shortcrust pastry using a small plate as a template.
Brush the top of one of the circles with simple egg wash (1 whisked egg), then place the other circle on top. Score a slightly smaller circle (1cm smaller in diameter) into the top of the pastry circle, brush with egg wash and cook for 10 minutes at 180oC or until golden brown.
Meanwhile, finely slice the onions and sauté in butter. Add brown sugar and cook until the mixture has a jam-like consistency.
To make the carrot curls, peel the carrot and then using the peeler, gently shave the carrot into fine strips. Deep fry the strips until crisp.
With a small knife, follow the premade marks on the pastry and remove the middle section of the top circle. (This will create a bowl-like shape from the pastry).
Place the onion jam in the middle and fill until level with the rim of the pastry.
Place Persian feta on top and bake for 5 minutes at 180oC.
Serve the vol-au-vent (topped with fresh watercress) next to the eye fillet on a plate and drizzle with a simple red wine jus.
Recipe provided by Sarti