• Take the ready puff pastry sheets out of the refridgerator and leave on your kitchen counter.

Sauce for the Veggie Stuffing

• Finely chop or -grate the ginger and garlic, and finely chop the red chili pepper.
• Add the sesame oil to a medium pot and bring to medium heat. Add the ginger, garlic and chili to the pot and fry for a few minutes.
• Add the brown sugar.
• Add the water and the rest of the ingredients.
• Bring the sauce to a simmer and let it simmer (without cover) for 10 minutes.
• Set the sauce to the side while you prepare the rest of the veggie stuffing. The sauce will thicken more during this time.

Veggie Stuffing

• While the sauce for the veggie stuffing is simmering, start to prep the rest of the ingredients for the veggie stuffing. Once prepped do not mix the ingredients but keep them separated until you start cooking.
• Chop the red bell pepper, carrot and champignon mushrooms into small bites.
• Finely chop the red onion and tofu.
• Roughly chop the peanuts, cashewnuts and fresh cilantro.
• Add the sesame oil to a frying pan and fry the tofu on medium heat for about 10 minutes, until golden brown.
• Add the chopped red onion to the pan with the tofu and fry for another 2 minutes.
• Add the tomato paste to the pan, mix well, and fry for another minute.
• Add the red bell pepper, carrot, champignon mushrooms and mung bean sprouts to the pan and fry for another 5 minutes, while stirring occasionally.
• Add the spinach and the sauce for the veggie stuffing that you have prepared to the pan and let it fry with the rest of the ingredients on low-medium heat for 5 minutes.
• Turn off the heat and add the chopped nuts, cardamom, cilantro and sour cream and mix well. Add salt and pepper to taste.

Stuffing and baking the puff pastry

• Preheat your oven to 200 degrees Celcius (392 fahrenheit).
• Take the puff pastry dough sheets and roll them out. Cut each sheet into 3 equal pieces. Add ⅙ of the stuffing onto one side of each of the puff pastry pieces. Leave about 2 cm room to the edge of the puff pastry as you need this to close the puff pastry in the next step.
  
• Flip the other side of the piece (the one without stuffing on it) over the stuffing and close the puff pastries using a fork.
  
• Bake in the hot oven on a baking sheet for about 20 minutes until golden.