Vegetable Curry Pockets

This recipe is probably one my favorites because if you don't have the ingredients you can always substitute it with something else that you have or that you'd prefer. I made this for my mother and father and they both loved it. My mom who typically doesn't like curry even ate it and loved it. Here the recipe:

Vegetable Curry Pockets
1 puff pastry sheet
1/2 cup of frozen peas or fresh peas- Don't use canned their not good for you
1/2 cup of fresh cleaned broccoli florets
1/2 cup of sliced carrots
2 slices of a diced onion
3/4 cup of cheese
4 tbsp. I Can't Believe It's Not Butter
1/2 cup of milk
1/4 cup of water
2 tbsp. whole wheat flour
1/4 tsp. garlic salt
1/4 tsp. of your favorite spiced in the cabinet
3/4 tbsp. curry powder
1 medium egg
2 tbsp. sesame seeds

1. in a medium skillet melt the I Can't Believe It's Not Butter
2. add in the onion and cook until it's translucent - for more about 5 minutes
3. add in the peas, broccoli florets and carrots and cook for about 5 minutes
3. add in the milk, water, whole wheat flour, favorite spice, curry and cheese
4. and mix all together (around now you should preheat oven to 350*)
5. cut the puff pastry sheet in half diagonally
6. add in 1/2 the mixture to one half sheet and the other 1/2 to the other half sheet
7. fold over and make sure it is tightly closed (if you have extra liquid drain it out)
8. beet an egg and brush each pocket
9. sprinkle 1 tbsp. of sesame seeds on each pocket
10. bake in oven for 30 minutes
Let cool for about 15 minutes

You can eat this cold but it taste better warm~