Curry Puff Pastries with Vegetables

Step-by-step recipe:

Step 1:

Finely chop the onion and carrot.

Step 2:

Boil the potatoes and cut into cubes.

Step 3:

Pour olive oil into a frying pan, add the onion and fry until golden brown for 5-6 minutes.

Step 4:

Add chopped garlic and ginger, sliced ​​celery stalk and fry for 2 minutes, stirring.

Step 5:

Add curry powder, garam masala, turmeric, thyme and cook for 1-2 minutes, stirring.

Step 6:

Add carrots and frozen peas and stir.

Step 7:

Add boiled potatoes and stir.

Step 8:

Add salt, pepper and stir.

Step 9:

Pour in water or vegetable broth, stir and cook for 4-5 minutes, stirring.

Step 10:

Add chopped parsley and green onions, turn off the heat, stir and let cool slightly.

Step 11:

Cut 2 sheets of puff pastry into 6 12.5cm squares.

Step 12:

Dust a board with flour, rub the bottom of the dough square with it and place 1-2 tablespoons of filling in the center.

Step 13:

Fold the triangles over, pressing the edges with your fingers, then press the edges with a fork. Repeat this process with the remaining ingredients.

Step 14:

Place the pies on a baking sheet lined with parchment paper and brush them with egg.

Step 15:

Bake for 25-30 minutes at 175 degrees until golden brown.

Step 16:

Cool for 10-15 minutes and serve.

Cooking tips:

Do not fry the spices over too high heat and remember to stir them frequently to prevent them from burning.

Don't put too much filling in the pies, otherwise you won't be able to seal the edges properly and they will open up during baking.

If you don't eat eggs, you don't have to brush the pies with egg whites, but they won't turn out as golden brown.