Heat oil in a pan, add the chopped ginger and garlic to it. Cook for 2 minutes on medium heat.
Add the veggies and toss well. Cook for 5 minutes. Mix in the Thai curry paste and fry off for 10 minutes on low heat. Season with salt.
Add the coconut milk and mix well. Let it simmer on low heat. Mix cornflour with 1/4 cup of room temperature water and add to the curry. Continue to cook on low heat and stirring as the curry starts to thicken. Take off the heat and set it aside to cool.
Thaw the puff pastry sheets and divide them into 4 equal parts. Roll out 1 portion to a 1/8 inch thickness and around 12 inches x 4 inches rectangle. Using a sharp knife, divide the sheet into 2. If you want to make any other shape – just keep in mind to use 80g for one puff.
Scoop some of the curry on one half of the sheet, add the cheese and carefully place the other half over it. Press the edges down. Crimp the sides using a fork and add some on top of the puff too.
Brush with melted butter. Repeat for the others.
Bake in a preheated oven at 200 degrees for 30 minutes. Cool down for 5 minutes before digging in.
