Step 1
Preheat the oven to 190°C/ gas mark 5.
Step 2
Melt 50g of Pure spread in a saucepan and fry the onions, cumin seeds and curry powder for 5 minutes.
Step 3
Add the other vegetables and fry for 2 minutes. Add coconut milk and crumble in the stock cube.
Step 4
Bring to the boil and simmer for 20 minutes.
Step 5
Mix the cornflour with the water and add to the pan, stirring continuously until the mixture thickens. Leave to cool.
Step 6
Cut the filo pastry sheets in half. Make a parcel by putting one filo pastry sheet on a work surface and brush with melted Pure spread.
Step 7
Place a second sheet on top to form a star shape, brush this with melted Pure spread. Repeat with a third sheet.
Step 8
Place a quarter of the filling in the centre of the star and gather up the pastry around the filling.
Step 9
Brush with melted Pure spread and transfer onto a baking sheet using a fish slice. Sprinkle with sesame seeds and crushed chillies.
Step 10
Make three more parcels and bake in the oven for 20 minutes until golden.
Step 11
Serve with a fresh green salad.
