Place the ghee or oil in a pan, add the onion and cook over a moderate heat for 2-3 minutes or until the onion is softened. Add the cauliflower or broccoli, peas, pepper and the balti paste. Reduce the heat and cook for 10 minutes. Remove from the heat, add the coriander and yogurt and allow the mixture to cool. Unroll each pack of pastry, cut in half lengthways and cut each strip into 4 squares. Place 8 squares on baking sheets and divide the vegetable mixture between them, leaving a gap around the edge of the pastry. Brush the pastry edges with water and top with another square. Seal the edges, brush with egg or milk and cut a small hole in the top. Bake in a preheated oven 200?C, 400F, gas mark 6 for 20 minutes. Serve either as a snack or part of a main meal. NOTES : These individual vegetable puff pastry parcels are flavoured with coriander and balti paste. For a milder flavour use Pataks Korma Paste.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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