Ingredients:

Cauliflower, cut into small florets.
Broccoli, cut into small florets.
Potatoes cut into small pieces.
Large onion, chopped small.
Cloves of garlic, chopped small.
A piece of fresh ginger chopped small (about the same weight as the garlic).
A fresh green or red chilli chopped small.
A tin of chopped tomatoes or 6 or 7 fresh ones chopped small.
A packet of puff pastry (defrosted!!).
Olive oil.

Add the vegetables, except the tomatoes, to the onion and sizzle away, with the lid on, stirring gently and occasionally.

Add the tomatoes when the potatoes start to feel soft but have not lost their shape.

Simmer very gently for 5 - 10 minutes while the potatoes absorb the tomato juice.

Allow to cool in the pan.

Grease your baking tray. Put your oven on to heat.

Scatter a wee handful each of caraway seed and sesame seed onto your pastry board (or whatever is doing duty as pastry board) and roll the pastry on them fairly thin.

Cut the pastry into squares.

Place the squares onto your greased baking tray.

Plop a small amount of the vegetables onto the middle of each square.

Wet the edges of the squares with water or Soya milk.

Fold one half of the square over the mixture and seal the edges by pressing them with a fork.

Mix a small amount of Soya milk and olive oil together and brush the tops of the triangles with this.

Make a small hole in the middle of the triangle to let the steam escape.

Bake in a hot oven till the pastry is golden brown.