Preheat oven to 400 degrees.

Grab two circular pastry cutters - one a little bit smaller than the other. Using the large one, cut out 12 circles in one of the puff pastry sheets. After cutting out 9, gather the dough and roll it out before cutting out more. Then, using the same large pastry cutter, cut out 12 large circles in the other pastry sheet as well, rolling out the remaining dough as needed. Then, using the smaller one, cut circles into the circles already cut out. Using a brush, brush some egg onto the bottom of the circle with a "hole" and place it on the larger circle. Repeat till you have 12 circles on top of the circles. Brush the tops with egg wash and bake at 400 degrees for 15 to 18 minutes. As these bake, they should rise up, forming baskets.

Or simply bake 12 Pepperidge Farm puff pastry baskets and skip the tedious above step!

While the baskets are baking, peel and chop up the onion, ginger, and garlic.

Add the olive oil to a large pan over medium heat/flame and add in the peeled and chopped onion, ginger, and garlic. Sauté about 5 minutes, stirring occasionally to keep the mixture from burning.

Chop up the cabbage, bell peppers, and jalapeños and add them to the pan too. If using the spices, add the coriander, smoked paprika, and turmeric to the pan as well and stir well. Let sauté about 5 more minutes.

Season with salt and pepper to taste and mix well.

Turn the heat off, and remove the pan from the hot stovetop.

When the puff pastry baskets are ready, spoon the belle pepper sauté into the puff pastry baskets.

Garnish with chopped fresh parsley and serve warm.