Recipe created by @the_pku_nana
Preheat oven to 180C.
Place all vegetables in frying with oil, except peas.
Cook for 2-3min on high heat.
Add salt and pepper, curry powder and liquid stock.
Cover and cook on low heat, until stock has been absorbed.
Take vegetables off heat and set aside to let cool.
Roll out pastry, the thinner the better.
Using a circle cutter or large dumpling press cut out shapes (each pastry circle should weigh 27g).
Brush egg replacer around edges.
Add vegetable mix on top of pastry including 9 peas for each pasty.
Fold over each circle and crimp, then brush crimped edges with egg replacer.
Cook in oven for 20 min until puffed and golden.
PROTEIN: 0.5g per serve
Can be frozen.