Wash, peel, and chop the large potato, sweet potato, and carrot into uniform 1-centimeter cubes.

Heat the coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.

Stir in the crushed garlic and chopped vegetables, cooking for an additional 2–3 minutes.

Sprinkle in the curry powder and stir for about 1 minute.

Pour in the coconut milk, scraping the pan’s bottom to deglaze.

Reduce the heat and allow to simmer uncovered for about 10 minutes.

Mix in the peas, corn, and a pinch of salt. Cover and simmer for another 10 minutes.

Remove from heat and let cool completely.

Remove the puff pastry from the freezer to defrost for about 5 minutes. Preheat the oven to 180°C (350°F).

Cut 6 pastry circles for the lids and 6 larger circles for the bases using a pie tin as a stencil.

Press the larger pastry circles into greased pie tins and spoon the vegetable filling into each pie.

Brush the edges with beaten egg, place lids on top, and secure edges with a fork.

Brush tops with egg wash, cut a small slit in each pie, and bake for 20–30 minutes until golden.