First, chop your veggies finely and cook them until half done. Keep them aside. Also, thaw your puff pastry until it comes to room temperature and becomes soft, as per instructions on your pack. Mine took about 15 mins.
Meanwhile, heat oil in a pan and add the onion. Saute for about 30 secs and then add the ginger garlic paste. Saute until the onion starts to turn golden. Now add the turmeric powder, jeera powder, red chilli powder and salt. Saute in low-medium flame until the raw flavor of the masala powders are gone, taking care not to burn them.
Now add the half cooked veggies, tomato to the pan along with garam masala. Toss the veggies nicely in the masala and saute until the mixture turns dry.
Turn off the flame. Add the chopped coriander leaves, mix gently and leave it to cool down to room temperature.
Take the baking sheet, line it with butter paper or grease it with oil. Place one of the puff pastry over them as shown in pic. Now take a large spoon full of prepared masala and place it at its center. Wet the edges with water so that it would stick while folding. Fold the puff pastry sheet towards you, as shown in the pic. Seal the edges by pressing with your thumb.
Repeat the same process for other pastry sheets. Finally, brush the top with olive oil, which will give the puff a bright golden brown after baking. Bake them in the pre-heated oven for about 20 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.
Serve hot along with ketchup.