Peel and wash the potato, sweet potato and carrot and dice into 1 cm cube pieces.
In a large frying pan on medium to high heat, add the coconut oil and onion. Saute using a wooden spoon to ensure the onion doesn’t stick to the bottom of the pan until the onion is translucent. Add in the garlic and vegetables and continue to saute for a few minutes. Add in the curry powder and continue to cook until the vegetables are covered and fragrant.
Add the coconut milk and mix well, scraping the bottom of the pan to ensure no onion or curry powder is stuck. Once mixed through, turn the heat down to simmer for 10 minutes until the coconut milk starts to thicken. Add in the peas and corn and salt to taste, and mix through. Place a lid on the pan and continue to simmer for another 10 minutes or until the vegetables are soft. Set aside and let the mixture cool slightly.
To make the pies, get the sheets of puff pastry out of the freezer and let defrost for about 5 minutes on the bench (how much pastry you need will depend on the size of your pie tins). Preheat the oven to 180°C.
Use one of the tins to measure 6 x circles that are exactly the same size as the top of the tin, which will be the lid of the pies. Next, draw out 6 x circles that are 1.5 cm larger than the edge of your pie tin. These will be for the base of the pie. Grease 4 individual pie tins with oil spray and press in the larger circle of pastry. Add in spoonfuls of the vegetable mixture until the tin is full. Brush the edge of the pastry with the beaten egg and place the smaller circle of pastry on top, pressing the edges down with a fork.
Cut into the top of the pie to allow steam to release in the oven, and brush the top with more egg wash. Place on a tray in the oven for 20 minutes or until the tops are golden brown. Serve immediately.