Vegetable puffs

Place a thick-bottomed saucepan over a medium heat and add oil. Once hot, add the sliced onions and cook until golden brown, stirring occasionally

• 1 onion, sliced
• 1 tbsp of vegetable oil

Add the ginger and garlic pastes. Stir well for 2 minutes, then add salt, turmeric and chilli powder and fry for a further 5 minutes

• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 pinch of salt
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder

Add the potatoes and carrots to the pan. Once almost cooked through and tender, add the beans, green peas, cumin powder and crushed coriander seeds

• 1 medium potato, diced
• 1 carrot, diced
• 50g of green beans, chopped
• 50g of peas
• 1 tbsp of ground cumin
• 1/2 tsp coriander seeds, crushed

Cook over a high heat, stirring regularly until the vegetable mixture is quite dry. Remove from the heat, transfer to a plate and set aside. This can be prepared in advance

Preheat the oven to 180°C/gas mark 4

Allow the pastry sheet to soften slightly, then unwrap on a chopping board and cut in half lengthways. Spoon the vegetable mix along one of the long sides of the pastry

• 320g of puff pastry

Using a pastry brush dipped in water, brush the edges of the prepared sheet lightly. Lift the pastry from underneath the filling and roll over to seal in the vegetables

Press the edges gently together to form a sausage roll shape

Cut the roll into (approximately) 1.5 inch long parcels. Gently lift the puffs onto a baking tray. Dip the pastry brush into the whisked egg yolk and use to brush the top of the puffs

• 1 egg yolk, beaten

Bake for 12-15 minutes, or until the puff pastry has fluffed up nicely and is golden brown. Serve the vegetable puffs warm