Prep 20 min
Cook 1 hr 10 min
Makes 10
Ingredients
2 tbsp sunflower oil2 large onions, peeled and thinly sliced (360g)1½ tsp hot curry powder (or mild, if you prefer)⅛ tsp chilli flakes (optional)Salt20g unsalted butter150g baby spinach50g sun-dried tomatoes, drained and finely chopped20g desiccated coconut20g coriander leaves and tender stems, roughly chopped200g low-moisture mozzarella, coarsely grated2 tbsp plain flour2 sheets 325g ready-rolled shortcrust pastry1 egg yolk, whiskedNigella seeds, to garnish (optional)
If you like, serve these with a herby dip, lemony tahini or plain yoghurt.
Method
Put the oil, onions, curry powder, chilli flakes (if using) and two-thirds of a teaspoon of salt in a medium saucepan and put it on a medium-high heat. Cook, stirring frequently, for 10 minutes, until the onions are lightly caramelised, then add…
