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.
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 chopped mint or parsley leaves. When the mixture is cold cut the pastry in half and roll out two rounds about
© 1976 Josceline Dimbleby. All rights reserved.