CHEESE, CHILLI & ONION EMPANADAS

Food styling, recipes and photography Will Bowman & Jane Lyons

	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

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.