INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/gas4. Line a 500g loaf tin with
non-stick paper and grease with butter. A shallow tin is best.
Warm the oil in a saucepan over a moderate heat, add the onion and
garlic, cover and cook for 5 minutes. Add the tomatoes and cook
uncovered until any liquid has evaporated (about 3 minutes). Remove
from the heat and stir in the sundried tomatoes, cashews, lemon rind,
basil and all but 2tsp of the egg (reserve for glazing). Season with
salt and pepper.
Spoon the mixture into the tin, smoothing the top. Bake until the
centre is firm to the touch (45-60 minutes). Remove from the heat and
allow to cool. Then turn the pate out of the tin, wrap in foil or
clingfilm and cool in the fridge. You can make this in advance and
store it in the fridge for 2 or 3 days.
Preheat the oven to 200C/400F/gas6. On a lightly-floured board, roll
out the puff pastry to a 30cm square. Cut off the top third,
measuring 30cm x 10cm.
Place the pate on the smaller piece of pastry and drape the larger
piece over the top, covering the pate completely. ease the pastry
down the sides and press the edges firmly together at the bottom,
sealing with water. Trim, make steam holes in the top and glaze with
beaten egg.
Bake until the pastry is crisp and puffed up, about 25-30 minutes.
Serve at once.
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