Heat the onion in a frying pan over a medium heat, until it stars turning soft and golden, add a splash of hot boiling water to the pan, enough to just cover the bottom, but not to much (this will prevent the onion from burning and sticking to the pan). Cook for 1 minute. Add frozen veggies. Cook until veggies are heated up.
With fresh veggies or meat you might need to add a bit of extra water, to prevent it from sticking to the pan, but with frozen veggies, on account of melting ice, you don't need it as much. Just keep watching it, and if it starts sticking add a bit of water.
Add the cumin, ground coriander, turmeric, chili and ginger and cook for 30 seconds. Add the potatoes, fresh coriander and lemon juice and stir. Set aside to cool.
Cut up pastry into an even squares. I use about 5 (25x25cm) sheets and still get left overs of the filling. Fill each square with enough vegetable mixture, pinch the dough up at the top. Repeat with remaining pastry and filling.
Cook in the oven until golden.
Serve with tzatziki, hummus dip or Greek style yoghurt.
Easy and healthy!
You can freeze the vegetable mixture or uncooked pastries in the freezer.