Preheat your oven to 400°F (200°C) and lightly grease a standard muffin tin.

In a skillet over medium heat, sauté the mixed vegetables with the curry powder until softened and fragrant.

Cut the thawed puff pastry into squares. Press one square into each muffin cup, fill with the curried vegetable mixture, and bake for 15 minutes until golden brown.

Divide the cooked yellow rice evenly into four large food containers.

Once cooled, place two savory mini pies in each container next to the rice.

Fill the remaining small compartments of the containers with the cherry tomatoes, cucumber sticks, and red grapes. Cover tightly and refrigerate for up to 4 days.