Instructions: Heat the oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 15 minutes. Add carrots, celery, peppers, mushrooms, peas, zucchini, corn, salt and pepper. Taste and adjust seasonings. Remove from the heat and cool.

Preheat the oven to 400 degrees.

Line 2 large baking sheets with parchment paper.

Divide the pastry into 9 pieces. On a lightly floured surface, roll 1 piece into a 10 inch circle. Spoon one-ninth of vegetable mixture onto the center and gather the pastry up to form a turnover, pinching the pastry together to hold it in place. Trim the ragged ends from the top. Repeat with remaining pastry and filling.

Use the pastry trimmings to cut out leaf and berry shapes to decorate the turnovers, sticking them on with some of the beaten egg. Brush the turnovers all over with the egg and lift them carefully onto the baking sheet. Bake 20 to 25 minutes or until the pastry is golden and the filling is heated through.

Serve immediately on salad leaves garnished with tomato wedges.

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