Parsnips, Shallots, Puff pastry - River Cottage

Ingredients

• About 200g puff pastry
• 1 tablespoon olive, sunflower or rapeseed oil
• 3–4 small-medium parsnips, peeled and cut into 2cm thick rounds (about 250g prepared weight)
• 150g shallots, peeled but left whole
• 30g soft brown sugar
• 30ml cider vinegar
• 15g butter
• Sea salt and freshly ground black pepper