Vegetable Puff Pastry

Ingredients:
2 medium potatoes boiled and cut into small pieces
1 small onion chopped
1 cup peas
1/2 cup chopped carrots
2 green chili chopped
1 tbsp fennel seed
1 tbsp coriander seed (make sure you crush open it)
1 tbsp kashmiri chili powder
1 tbsp ginger garlic paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp dried mango powder
Pinch of asafoetida
2 strands of curry leaves (optional)
Cashews (optional)
Salt
1/3 cup oil
1/3 cup water
Pastry sheets (I used store-bought Pepperidge Farm Pastry Sheets)
1/3 cup milk (I used an egg for the gloss on pastry)

Directions:
Heat oil in a pan and add fennel seed, coriander seed and a pinch of asafoetida. Cook it for about a minute or two and then add the chopped onions, green chili, and curry leaves. When onions get translucent add ginger and garlic paste. Let it cook until color changes or it stops sticking to the pan. Then add chili powder, coriander powder, turmeric, garam masala, and mango powder. Mix it together and then add the peas and carrot along with water. Close the pan with a lid and let it cook for 5 minutes on medium-low. Then add the boiled potatoes, salt, and cashews. Mix well and add little oil if needed (keep the lid off). Adjust salt or garam masala as needed. Your stuffing will be ready at this point. Take it off the heat and keep it aside to cool down. Heat the oven at 350 degrees F. Take the pastry sheet and cut square shapes out of it. Then place filling on half of the square and rub water all around the square sheet. Now fold the square to cover the filling side and press the ends to close. Spray a baking sheet with cooking oil and then place the filled pastry sheets on the tray. Now brush
milk (use a whisked egg if you are not vegetarian) on top of the pastries before baking to give it a gloss. Bake for 15-20 mins and then it is ready to be served.