Peel and chop all vegetables into approx. 1cm squares. Heat oil in a large frying pan over medium-high, add vegetables, curry powder, salt, and pepper.
Fry, covered, stirring every few mins; approx. 10 mins, or until vegetables just start to soften. Remove from heat. Meanwhile, prepare pastry.
Pre-heat oven to 200°C. Line a large baking sheet with baking paper, spray with oil.
Place Mix into a medium-sized bowl, stir in the salt.
Rub margarine into the Mix until coarse breadcrumbs form, and mixture starts to come together.
Add water, mix quickly until smooth. Rest 1-2 mins., so mixture firms slightly.
Dust kitchen bench with extra Mix, knead pastry 2-3 mins., or until smooth. Dust bench and pin with a little more Mix before rolling.
Roll pastry into a 25cm x 25cm square.
Place vegetable mixture over one half of the pastry; keeping a 1cm bare border around the edge of this half (allows room for folding the other half over the vegetables and sealing).
Fold bare pastry half over top of vegetables. Gently press edges to seal. Spray with extra oil.
Bake 25mins., or until golden.
Different herbs and spices, such as oregano, mixed herbs, and Moroccan seasoning, can be used instead of curry powder if you choose.