Or rather Whisky-Caramelised-Onion sausage rolls.
We moved into the new place just shy of a month ago, and it’s still a bit of a tip with unpacked boxes and stuff on every surface. I haven’t been doing much cooking, much less baking. And by the time I made it home (faffing in the lab, finishing blog posts, answering phone calls, sheltering from the rain) it was nearer to 8 than half 7. But I have the house to myself, and not much to do this evening (besides cleaning out the guinea pigs and laundry and tidying and … oh…) I wanted carbs. I wanted comfort food. I wanted to open nice whisky.
This is an adaptation of an adaptation by Helen Graves. It is not quick. It isn’t cheap. It is not fool proof. But it is worth every minute and every penny (even when I got distracted by the Olympic swimming and it all went a bit pear-shaped…)