Almond and Onion Chilli Puff

Name: Almond and Onion Chilli Puff
Ingredients: handful fresh mint or parsley leaves – chopped roughly; 2–3 oz whole blanched almonds (50–75 g); 2 oz sultanas (50 g); salt; 1 small egg yolk; 2–3 tablespoons oil; 3–4 large onions; 1 lb puff pastry (450 g); just under 1 tablespoon lemon juice; ¼–½ level teaspoon chilli powder – to taste; ½ teaspoon turmeric powder; 1 heaped teaspoon ground cumin

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

An unusual first course with an Indian flavour. It is easy to make but looks beautiful as the delicious spiced filling of onions and nuts tumbles out of the golden glazed puff pastry case. You can make it in advance and re-heat it or serve it almost cold which tastes very good too. A bowl of natural yoghurt to use as a sauce goes well.

Ingredients

1 lb puff pastry (450 g)
3–4 large onions
2–3

Starter
Vegetarian

Method

Make the filling first. Peel and chop the onions. Fry them gently in the oil until they are soft and transparent. Stir in the spices, a sprinkling of salt, sultanas and the lemon juice. Transfer mixture to a bowl to cool. Heat another small spoonful of oil in the flying pan and toss the almonds very briefly in it until they go golden brown. Mix them into the onion mixture and lastly stir in the