Preparation Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper. Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn’t, adjust as you see fit. Sprinkle a little flour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg. Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating. Excerpted from East by Meera Sodha. Copyright © 2020 by Meera Sodha. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.Buy the full book from Amazon or Bookshop.