Filling:

4 med. potatoes, peeled and boiled until fork tender
2 med. onions, diced
2 jalapeno peppers, diced (remove seeds first)
1 1/2 tsp. fresh ginger, peeled and crushed
5 tbsp. lime juice
1/2 tsp. turmeric
7 tbsp. oil
2 tbsp. fresh cilantro, chopped
Salt to taste

Pastry:

1 pkg. Pepperidge Farm puff pastry sheets

Cook potatoes, let cool and then dice. Set aside. Saute onions and peppers in oil and cook, stirring, until onions are light brown. Reduce heat and stir in turmeric, ginger, lime juice and salt. Add potatoes, stirring to coat. Cook 3 minutes. Remove from heat, let cool, and stir in chopped cilantro.

Taking 1 puff pastry sheet, cut it into 3 long pieces (follow the folds). With a rolling pin, roll each piece twice to flatten a bit. Cut each piece into 4 equal pieces. Place a mounded tablespoon of filling in the middle of each small piece, brush edges of pastry with water and fold over pressing edges together to seal. Place on a cookie sheet and bake according to directions on pastry box.