Prep all the vegetables and defrost the peas.
In a bowl, add the chopped carrots and 1 tbsp of water. Cover the bowl with cling wrap and cook in the microwave for 4 minutes. Set aside.
Repeat with the white potatoes but cook for a total time of 7 minutes.
Repeat with sweet potatoes except add 2 tbsp of water and cook for 7 minutes.
Using a potato masher or a fork, mash the sweet potato. Cover and set aside.
In a non-stick frying pan on medium heat, add the oil and saute the onion and garlic for roughly a minute.
Add the curry powder and saute for roughly 30 seconds or until fragrant.
Turn down the heat to medium-low and add the chickpeas, carrot, salt, sugar, soy sauce and cook for 2 minutes
Add the white and sweet potato to the pan and combine thoroughly. With an egg flipper, slightly mash the filling into the pan to break up some of the chickpeas, carrots and potato. Cook for a total of 5 - 7 minutes.
Add the peas and coriander to the pan and stir through. Cook for 2 minutes.
Check the filling for seasoning, curry flavour and texture. Adjust accordingly. Take the pan off the stove and allow the mixture to cool down for 20 minutes. (Note 1)
Take out the puff pastry from the freezer and allow 10-15 mins to thaw.
Line the baking trays with baking paper and preheat a fan-forced oven at 200 C / 392 F.
Cut the puff pastry into thirds lengthways and crossways (i.e. into 9 pieces).
Scoop a tablespoon of filling and place it in the middle of the puff pastry square. Fold the pastry over into a rectangle, then crimp them down with a fork. See pictures above.
Brush each puff with soy milk and then spray / brush coconut oil over the top. Put them into the oven on fan force at 200 C / 392 F for 20 minutes.
Optional Step: At 20 minutes, if you want the puffs to be more golden then turn your oven to grill setting at 200 C / 392 F. Watch them carefully. As soon as they are golden, take them out. Do not leave them unattended. (Note 2)
Allow them to cool on a rack and do not stack them on top of each other.