Egg puffs

What you need: makes 16 little vegetable bundles
1 pkg Puff Pastry Sheets, thawed
4 hard boiled eggs, cut into 4 pieces lengthwise, making 16 pieces.
If you would like to use 1/2 an egg in each puff, then use 8 hard boiled eggs, cut into half making 16 pieces
1 egg
1 tbsp. water
1 tbsp. vegetable oil

For the filling: 
1 cup finely chopped beans
1 cup finely chopped carrots
1 cup diced onions
1/2 cup fresh or frozen peas
1/2 tsp cilantro powder
1/2 tsp garam masala powder
1/2 tsp red chili powder
1/4 tsp sugar
salt to taste
juice of 1/2 lime
2 cloves garlic, minced

Heat the oil in a skillet over medium heat.  Add the onion and garlic. Saute until the onions are light brown. Add in the rest of the vegetables and cook until the they are tender and the liquid is evaporated.  Toss in all the powders and let it cook for just a few more minutes. Turn off the heat and let the mixture cool. Add the lime juice and stir the mixture until well combined.

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Repeat with the remaining pastry sheet, making 32 in all.

Place a teaspoon of vegetable mixture in the center of each square, Top the mixture with a piece of boiled egg.  Brush the edges of the squares with the egg mixture. Fold opposite corners, one on top of each other, at the center. Repeat the same for the remaining two corners, like little bundles. Place the filled pastries onto baking sheets.  Brush with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Enjoy!