To a pan over medium heat, add 2 tbsp oil, cumin, and turmeric.

Stir lightly for a couple minutes before adding the onion and garlic.

Sauté until softened, and then add in the sriracha, cumin powder, coriander powder, and garam masala.

Mix well before adding in your potatoes and carrots. To speed up the cooking process, you can add 1/4 cup of water to the pan and cover the vegetables with a lid for 7-10 minutes or until soft.

Add in the peas and salt and mix well. Let cook until the vegetables are lightly roasted and cooked through.

Set aside to cool.

Roll each sheet of puff pastry out just slightly before cutting it into 8 rectangles.

Spoon 1 tbsp of the vegetable mixture into the middle of each piece of puff pastry.

Dampen the edges of the dough with a little bit of water and fold one end over the other.

Press lightly before crimping with a fork.

Refrigerate the prepared pastry for 1-2 days if needed.

If using right away, brush with an egg wash or butter and bake for 30 min at 375°F or until golden brown.