Preheat oven to 190 degree Celsius.

Place the cut carrots and potatoes in a heatproof bowl with enough salt and water. Cook until done. Drain. Reserve the water; you can use it later in the cooking process. Set aside.

Heat 2 tablespoon oil in a pan. Fry onion until soft. Add ginger paste and garlic paste. Fry again.

Add in the spices – ground turmeric, ground coriander, garam masala, and chilli powder. Fry again for few seconds.

Add shredded turkey. Mix well. Stir in the cooked veggies. If the mixture is too dry, add a little amount of reserved water. Mix well. Cook for 1 -2 minutes. Remove from flame. Set aside.

Thaw 5 puff pastry sheets. Cut each sheet into 6 rectangles.

Place 1 tablespoon of turkey mixture in each rectangle. Fold in half, and seal the edges using water. Press down the edges with your finger tips to seal properly.

Line two baking trays with baking paper. Place the prepared pastries on them. Leave a little space between them, so the pastry sheets can puff well.

Brush with beaten egg. Place the trays in the oven. Bake for 20-30 minutes.