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Sage and onion stuffing breads

All the flavour of sage and onion stuffing in a tiny buttermilk bread. These little appetizer breads are absolutely packed with red onion, slow-cooked until soft, sweet and translucent and seasoned with lots of fresh herbs.
Servings: 40 balls


roasted garlic-parsley butter

  • 2 heads garlic
  • 2 tbsp olive oil
  • 250 g unsalted butter room temperature
  • 1 lemon juice only
  • 6 tbsp finely chopped fresh parsley

sage and onion stuffing bread

  • 8 red onions finely chopped
  • 40 g butter
  • 30 g fresh sage leaves chopped
  • 20 g fresh rosemary leaves finely chopped
  • 80 g fresh parsley with stalks leaves only chopped
  • 125 g plain flour
  • 125 g whole wheat spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 g aged cheddar (even better if it's smoked) finely grated
  • 3 large eggs
  • 150 g buttermilk


for the butter

  • Preheat the oven to 200°C. Slice the top 1cm off each head of garlic and drizzle 1 tbsp olive oil over each bulb. Wrap each bulb in a small twist of tin foil and bake at  for 30-40 minutes, until the cloves are golden brown and very soft.
  • In a food processor, blend the roasted garlic, softened butter, lemon juice, chopped parsley, 1/2 tsp flaky sea salt (1/4 tsp fine salt) and lots of freshly ground black pepper.

for the breads

  • Melt the butter in a large frying pan and add the chopped onions with 1 tsp flaky sea salt (1/2 tsp fine salt). Cook slowly, stirring frequently, until the onions are translucent, 20-30 minutes. Stir through the chopped herbs and season with lots of freshly ground black pepper. Set aside to cool.
  • Preheat the oven to 200°C. In a large bowl, mix together all the dry ingredients, 1 tsp flaky sea salt (1/2 tsp fine salt), the grated cheddar and the onion mix. Mix everything well with your hands.
  • In a separate, medium-sized bowl whisk together the eggs and buttermilk. Fold the buttermilk and egg mixture into the dry ingredients, mixing only until just combined – any more and the bread could turn out tough.
  • Using a spoon, divide the dough between the holes of a mini tart pan (I used this 24-hole baking tray) and bake for 15-17 minutes, until set and lightly browned. Try not to overcook, they'll become a bit dry.
  • Serve immediately or cool on a wire rack for warming later.


These can be cooled and reheated later, just warm through at about 100°C.