Ingredients

Preparation

1. Wash vegetables and cut into thin strips with the potato peeler then season with curry.
2. Cut the Diabolo Gourmet into strips about 3 cm long and the puff pastry into strips of approx. 20 x 3 cm.
3. Layer on the courgette, carrot, and eggplant strips and roll around the cheese strips. Use enough vegetables to nearly, but not quite, fill the size of the cupcake form. 
4. Wrap every vegetable parcel in a piece of pastry and put in a cupcake form. 
5. Bake for 25 minutes at 180 degrees Celsius (355 F). Allow to cool a little until the cheese is firm enough for the vegetable packs to be removed from the moulds in one piece. Serve while still warm.