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Prepare the potato by removing the skin, then cut into small cubes.
To make the filling, heat a non-stick pan with 3 teaspoons of oil. Then, sauté onion until translucent and add in carrot, garlic, and sauté for about 30 seconds.
Then, add the curry powder and potatoes, give it a quick stir to combine all the ingredients.
Add the sambal paste and enough water or veggie broth to cover all the potatoes, about 2 cups along with a knotted pandan leaves, if using.
Bring the mixture to a rolling boil, add in the sugar (if using) then let it simmer until potatoes are fork-tender.
Turn off the heat, then remove pandan leaves, stir in frozen peas, and season as preferred. Let the mixture cool down. The mixture will turn starchy like a paste once cooled down.
Preheat oven to 425°F or 220°C (some brands have a different baking time, please adjust accordingly)
Thaw puff pastry according to package's instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 9 pieces and roll to a square.
Place 1-2 tablespoons of potato mixture and pleat to seal into your desired shapes.
Brush each puff pastry with vegan 'egg' wash and bake until golden brown. It took me about 20-25 minutes. (Cooking time and oven temperature varies).
Serve warm with a cup of 'teh tarik' - pull 'milk' tea.