1. Preheat the oven to 350°F.
2. In boiling salted water, cook the potatoes. Drain and mash with a fork.
3. In a bowl, mix the potatoes, peas, parsley, and bell pepper. Add the ginger and curry powder; mix. Season with salt and pepper.
4. Cut each brick leaf in half. Fold the round edge over the right edge to form a rectangle.
5. Place the filling at one end; fold several times, from one edge to the other, until the other end, always keeping a triangle shape. Brush with melted butter.
6. Place on a pastry sheet covered with parchment paper.
7. Bake for 10 minutes.
8. Remove from the oven and serve.