Ingredients
| 1 tablespoon olive oil | |
| 4 white onions; 3 sliced, 1 diced | |
| 1 carrot, grated | |
| ½ tablespoon Dijon mustard | |
| ½ teaspoon cumin seeds | |
| 1 red chilli, finely diced | |
| 3 tablespoons white vinegar | |
| 1 tablespoon sugar | |
| 4 sheets savoury shortcrust pastry | |
| ½ block vegan cheese (click to view) | |
| 3 cups neutral vegetable oil for frying |
Instructions
| 1. | Heat a saucepan on a high heat and add olive oil. |
| 2. | Add the 3 sliced onions, carrot, mustard, cumin seeds and chilli and fry, stirring occasionally, for 8 minutes. |
| 3. | Add ½ cup water and continue to cook for 8 minutes. |
| 4. | Remove from the heat and cool. |
| 5. | Cover the diced onion with ½ cup water, add the vinegar and sugar and set aside. |
| 6. | Cut 4 circles from each sheet of pastry, place a spoonful of filling in the middle and top with a generous slice of cheese and a spoonful of drained, pickled onions. |
| 7. | Brush the edges with water and fold into a half moon. |
| 8. | Crimp the sides to seal before shallow frying in oil at 180°C until golden. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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