Vegetarian Curry Puffs

Preheat oven to 400°F/200°C and line 2 rimmed baking sheets with parchment paper.

Fill large pot 3/4 of the way full with water and bring to a boil. Add the par-cooked sweet potatoes, carrots, peas and onions and return to a boil. Boil gently until vegetables are tender, about 8 minutes. Drain vegetables and leave in colander.

Bring 1/2 cup/125 mL water to a boil in same pot. Whisk in Knorr Selects™ Vegetable Bouillon Cube, curry powder and chili powder and cook until Bouillon is dissolved and the mixture is blended. Cook an additional 1 minute. Remove from heat. Stir vegetables back into pot with sauce. Let cool slightly.

Meanwhile, roll out both pastry sheets to 12-in/30 mm squares on lightly floured work surface. Cut each into 12 squares. To make each puff, place a heaping Tbsp./15 mL vegetable mixture into the center of each square. Brush edges with beaten egg, then fold over filling to create a triangle. Pinch edges together to seal and place on prepared pan. Continue with remaining dough and filling. Brush tops of pastry with beaten egg.

Bake 20 minutes or until puffs are golden brown.