Potato Farl Steak sandwich with caramelised red onion and cheese sauce

Potato farl steak sandwich with caramelised red onion and cheese sauce
Prep in Prep in:
20 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
KCAL 431 21%
Fat 21.6g 30%
Sat Fat 12.5g 62%
Salt 1.3g 21%
Sugar 6.7g 7%

Method

Slowly cook the red onions in a sauté pan with a little low calorie cooking spray and a pinch of salt until soft and golden. Set aside.
To make the farls

These can be made whilst the onion is cooking. Boil the potatoes in salted water until soft. Drain and allow to dry for five minutes. Melt the butter and mix into the potato, adding the flour and baking powder. Mix to form a thick dough and season with salt and pepper.

To save time, why not use leftover mash. Warm this up for a minute in the microwave so it’s easier to work with.

Roll out into a square (1m thick) and cut into quarters. Fry in low calorie spray until golden on each side.

Meanwhile, season and cook the steaks for 4 minutes each side on a hot griddle and leave to rest while you make the sauce.
In a saucepan, heat all the ingredients gently until the cheese is melting and blitz together until smooth.
Serve each farl topped with sliced steak, onions and cheese sauce and plenty of napkins. A little rocket in each farl for some peppery green is a nice touch.

Ingredients

For the farls:

250 Rooster potatoes, peeled and roughly chopped

25g butter

30g plain flour, plus extra for rolling out

1/2tsp baking powder

Salt and pepper

For the steak filling:

2x 150g rib-eye or sirloin steaks

2 red onions, peeled and finely sliced

100g ½ fat cheddar cheese

For the sauce:

A large handful of grated mature half fat cheddar

2tbsp low-fat cream cheese

2tsp garlic powder

2tsp onion powder

1tsp mustard powder

150ml hot semi-skimmed milk

For the farls: 250 Rooster potatoes, peeled and roughly chopped 25g butter 30g plain flour, plus extra for rolling out 1/2tsp baking powder Salt and pepper For the steak filling: 2x 150g rib-eye or sirloin steaks 2 red onions, peeled and finely sliced 100g ½ fat cheddar cheese For the sauce: A large handful of grated mature half fat cheddar 2tbsp low-fat cream cheese 2tsp garlic powder 2tsp onion powder 1tsp mustard powder 150ml hot semi-skimmed milk

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