Vegetable Curry Hand Pies

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Add the diced potatoes and carrots to the pan, and cook for about 5 minutes, stirring occasionally.

4. 4

   Stir in the curry powder, ensuring the vegetables are well coated.

5. 5

   Add the peas and cook for another 2-3 minutes. Remove the pan from heat and let the mixture cool slightly.

6. 6

   Roll out the puff pastry on a floured surface and cut it into squares of about 10x10 cm.

7. 7

   Place a spoonful of the vegetable mixture in the center of each square.

8. 8

   Brush the edges of the pastry squares with the beaten egg, then fold them over to form triangles, pressing the edges to seal.

9. 9

   Place the hand pies on a baking sheet lined with parchment paper.

10. 10

    Brush the tops of the pies with the remaining beaten egg.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

12. 12

    Remove from the oven and let cool slightly before serving.