2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup cold water
2 cups mixed vegetables (such as peas, mushrooms, and carrots), chopped into small pieces
2 tbsp vegetable oil
Sesame seeds, for garnish
In a large bowl, mix together flour and salt.
Add cubed butter to the bowl and use a pastry cutter or fork to cut the butter into the flour mixture until the mixture resembles coarse sand.
Gradually add cold water to the bowl and use a fork to mix until the dough comes together.
Knead the dough on a floured surface for a few minutes, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400°F.
In a skillet, heat vegetable oil over medium heat.
Add mixed vegetables to the skillet and sauté until tender, about 5-7 minutes.
Add Tandoori Transcendence spice blend to the skillet and stir to coat the vegetables.
Season with salt to taste.
On a floured surface, roll out the chilled dough to about 1/4 inch thickness.
Cut the dough into any 3-inch shape that you like.
Place a spoonful of the Tandoori spiced vegetables onto one-half of each piece of dough.
Fold the other half of the dough circle over the vegetables to create a sealed puff. You can use a fork to crimp the edges if you like.
Brush the tops of the pastry with egg wash and sprinkle with sesame seeds.
Place the pastry on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the pastry is golden brown and fully cooked.
Serve hot as a snack or appetizer.