Mixed Vegetables Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Heat oil and sauté mustard and cumin seeds until they begin to crackle. Add onions ginger, and chilies and turmeric, coriander, all spice powder, then add cauliflower, green peas, tomatoes and capsicum. Let the vegetables cook. Add spinach and heat just until wilted. Season lightly with salt to taste.

Method:
Thaw the puff pastry for few minutes, if frozen. Do not allow the pastry to warm up or it will be too difficult to work with. It should still be cold. Roll it on a floured surface. Cut the pastry into squares about 2 inches wide. Place pastry squares on a cookie sheet. Beat the egg and brush each square using a pastry brush. Bake at 200 degrees C for 10 to 12 minutes or until pastry is browned on top and crispy. Remove and allow to cool.
For the filling, pour half of the milk into a saucepan and add the cinnamon stick, vanilla essence and lemon zest. Let the milk boil, then reduce it to low. Beat the egg yolks and caster sugar. Pour in the rest of the milk, as well as the cornflour and whisk. Remove the cinnamon stick and lemon zest from the warm milk. Add the cold milk mixture from the bowl, and stir until it thickens. Remove from stove. Loosen the pastry squares from the cookie sheet using a spatula. Carefully open up each square like a sandwich. Spoon in the cream filling, and replace the top. Dust with icing sugar, using a sifter.