These vegetarian samosas are adapted from an excellent puff pastry cookbook which the folks at Pampas kindly sent me. As with most Indian food, start by frying a finely chopped onion and a garlic clove. Then add 1 tablespoon curry paste, juice of half a lemon, a drained can of lentils and 300 g cooked vegetables -- here boiled cubes of sweet potatoes, though leftover roast potatoes or peas work well too.
At this stage you need an eight-year-old daughter with an enthusiasm for cooking (otherwise you can do the next part yourself). Cut thawed puff pastry squares into fourths, then enclose a decent spoonful of the filling in whatever envelope fold you desire (if you are using the eight-year-old option, the origami folding that ensues may be more creative than the standard triangle favoured by staid middle-aged cooks). Brush with egg and milk wash, and bake for 15 to 20 minutes at 220oC. Delicious to nibble while watching Edward Scissorhands.