Preheat the oven to 180°C/350°F

Into a large mixing bowl put all of the ingredients (finely chopped where stated) and mix thoroughly.

Take the bock of ready made puff pastry out of the wrapper and cut into 24 equal pieces (6 rows x 4 rows).

Place one piece of pastry into each hole in a mini muffin pan (I got mine from Lakeland however they are available eslewhere.)

Using the wooden dibber that comes with the mini muffin pan dip into four and press into the middle of each piece of pastry.

It is OK if the piece are not all exacty the same size as this adds to the homemade effect.

Fill the holes in the pastry with the pickled walnut mixture.

Bake in the pre-heated oven for approximately 25-30 minutes untill the pastry is evenly browned.

While the tarts are baking make the topping by mixing the finely chopped pickled onions, chopped walnuts and sesame seeds in a bowl.

When the tarts come out of the oven sprinkle them with the topping and put on a plate to serve. Sprinkle with chopped parsley just before serving.