Clean, peel and wash the carrot. Grate roughly on a kitchen grater. Peel and finely dice or grate ginger. Peel, wash and cut potatoes into small cubes. Heat oil in a pan. Fry turmeric, cumin, coriander, cinnamon and cloves briefly in it. Add the potatoes, stir-fry for 3-4 minutes until lightly browned. Add carrots and 6 tbsp. water. Cover and cook for about 5 minutes at medium temperature. Add the peas, cover and cook over low heat for another 5 minutes. Season with salt and pepper and let cool off
Place the puff pastry sheets next to each other and let them thaw at room temperature for about 10 minutes. Whisk the egg. Brush 6 pastry sheets with it, spread the filling in the middle. Place the remaining sheets on top, press the edges and fold in a little. Place on a baking tray lined with baking paper and brush with the rest of the egg. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Can be eaten hot or cold. Tastes good with mango chutney
Waiting time approx. 15 minutes