PastryPlace all pastry ingredients into mixing bowl and mix 30 sec/speed 6.Place dough onto a lightly floured surface and shape into two balls. Wrap in plastic wrap and place into the fridge to rest whilst you prepare the vegetable filling.Clean and dry mixing bowl.Vegetable FillingPlace brown onion, garlic, carrots, potatoes and frozen peas in the mixing bowl and chop 10 sec/speed 6. Scrape down bowl.Add olive oil, curry powder, garam masala and ground tumeric to mixing bowl and cook 5 mins/100 degrees/speed 1.5/reverse.Add vegetable stock paste and water and cook 3 mins/100 degrees/speed 0.5/reverse.AssemblyPreheat oven to 200 degrees.Line 2 baking trays with baking paper and set aside.Remove one ball of dough from fridge and on a lightly floured surface roll out dough to approximately 30 x 40 cm. Cut dough into 12 squares.Add a teaspoon of mixture to the centre of each square then fold two corners of the pastry to make a triangle. Roll or seal the edge of the pastry with a fork and place onto prepared baking tray.Repeat steps 3 and 4 with the second ball of dough.Spray prepared curry puffs with some cooking spray and place into the oven for 25 minutes or until pastry is golden.Serve with sweet chilli sauce.