Cook: Amanda Penrose
4 puff pastry sheets
2 medium potatoes
1 medium onion
1 cup peas
Salt & pepper
1 tsp curry powder
1/2 tsp tumeric
1 veggie stock cube
* This is a great recipe for using up whatever veggies are in your fridge. It's also great for using up veggies you've mashed and frozen for baby, once baby's onto 'real' solids! Pumpkin, carrots and spinach work well.
Depending on how much mix you make, you might need fewer or more sheets of pastry.
Turn on your oven to about 200oC.
Dice the onion and add it to a saucepan with some oil. While it's cooking, peel and dice your potatoes into tiny cubes. Stir these in with the onions. Prepare your other veggies - dice them if they're not puréd already. Add them to the mix with the spices and cook until the potatoes are almost soft.
Cut your pastry sheets into 4 squares (or 9 for party nibbles). Brush a little egg along two sides. Place a big blob of the mixture into the middle and fold over into a triangle. Arrange these on a greased tray and brush liberally all over with egg. Back until golden and serve hot.