Heat olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Incorporate minced garlic and ginger into the onions. Cook until fragrant, around 1-2 minutes.

Add diced potatoes, curry powder, turmeric, cumin, sugar, salt, and black pepper. Stir to coat the potatoes with spices.

Pour in coconut milk and cook until the potatoes are tender, about 10-12 minutes, stirring occasionally.

Roll out the puff pastry on a floured surface to desired thickness.

Cut pastry into circles and place a spoonful of filling in the center of each circle.

Fold pastry over the filling to create half-moons. Crimp edges securely to seal.

Mix beaten egg with water. Brush over the tops of the pastries for a golden finish.

Bake according to pastry package instructions, usually at 400°F for about 20 minutes or until golden.