Ingredients

2 ounces diced potatoes, precooked
2 ounces diced cauliflower
2 ounces diced carrots
1/ teaspoons garlic, chopped
½ teaspoons ginger
½ teaspoons diced onions
1 package frozen Phyllo Dough, thawed
1 teaspoons olive oil
1 tablespoons curry paste

Curry Paste:
1 teaspoon curry powder
2 teaspoons water

Mix together curry powder and water to make paste.

Place olive oil in skillet and add ginger, garlic and onion.  Sauté for 30 seconds to 1 minute until lightly browned.  Add curry paste and cook for 1 minute.  Add the prepared vegetables.  Allow to simmer on low for 10-15 minutes.  Cool.

For Pouches:
Work quickly with phyllo dough as it dries out very quickly.  Place thawed layers of phyllo dough on cutting board.  Pull off about 5 sheets/layers.  Set remaining layers aside and cover with a damp paper towel.  Cut phyllo dough in 2 - 2 ½ inch squares.   Store left over dough in the refrigerator.

Spoon ½ teaspoon of cooled filling onto the center of the square.  Moisten edges with water or egg white and seal.

Bake 15 minutes at 350° or until lightly brown.