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, 400°F, gas mark 6 for 20 minutes. Serve either as a snack or part of a main meal.

coriander and balti paste. For a milder flavour use Patak's Korma Paste.