8 cups of chopped veggies, carrot, peas, corn sweet potato etc
In fry pan, 2 onions
2 cloves garlic cook till soft.
Add 4 tsp curry powder
3 tsp garam masala
1 can coconut milk and half can of water
Add 2 cans chick peas or same of soaked/cooked dried ones.
Cook until veggies are soft and allow to cool.
Cut puff pastry sheets into 4, place a heaped TBS in the centre, pinch corners to centre and pinch seams. Cook 25 mins till golden. This makes 30, left overs! Woohoo!