Vegetable Stuffed Puff Pastry

Rinse, peel and cut carrot into fine strips. Rinse and halve the tomatoes. Remove outer leaves and thick ribs from cabbage and cut into strips. Rinse, trim and cut leek into rings. Peel onion and garlic and finely chop. Fry both in a large skillet in hot oil until translucent. Add rest of the vegetables (except the tomatoes) and stew for 5-7 minutes, stirring occasionally. Then stir in tomatoes, remove from heat and season with salt, pepper, paprika, coriander and cumin. Add goat cheese.

Preheat oven to 180°C (approximately 350°F). Grease a baking sheet with butter. Using a rolling pin, roll out puff pastry and sprinkle with breadcrumbs, leaving an edge of about 5 cm (approximately 1 1/2 inch) around. Arrange vegetables on the breadcrumbs. Roll out second sheet of puff pastry and place over top. Pinch edges together and turn inward. Whisk egg with milk and brush the dough with it. Sprinkle with fennel seeds and bake until golden brown for about 40 minutes in the oven.