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

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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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