1/2 package Japanese curry mix ((such as Vermont))
1 box puff pastry ((such as Pepperidge Farms))
3 cups water
1 tablespoon vegetable oil
Preheat oven to 350 degrees.
In a pot over medium/high heat, add oil and onions. Cook for 2 minutes. Add potatoes and carrots, cook for 5 minutes. Add water and bring to the boil. Lower heat and simmer for 15 minutes. Add curry mix and cook for another 10 minutes.
On a sheet pan, cut puff pastry into four squares and with a spoon, fill the middle of 1/2 of the squares you have.
Cover the top with the empty squares and seal the edges tightly (you can use a bit of water to moisten the edges and help them stick more easily). Cook for 20 minutes or until the crust is a golden brown. Cut in half and serve.