Heat the olive oil in a large skillet over medium heat.

Incorporate the chopped onion and sauté for approximately 5 minutes, or until it becomes tender.

Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Stir in the potatoes, curry powder, turmeric, cumin, sugar, salt, and black pepper.

Cook for 5-7 minutes, stirring frequently until the potatoes start to soften.

Add the drained chickpeas and coconut milk.

Stir well and let the mixture simmer on low heat for about 10 minutes or until the potatoes are tender and the filling is creamy.

Preheat your oven to 400°F (200°C).

Lightly dust a clean surface with flour and roll out the puff pastry to about 1/8-inch thickness.

Cut the pastry into 4-5 inch squares (or any desired shape) to create your curry puffs.

Place a spoonful of the curry filling in the center of each pastry square.

Fold the pastry over the filling to create a triangle or rectangle shape, pressing the edges to seal.

In a small bowl, combine the egg and water, then whisk them together to create an egg wash.

Brush the top of each puff with the egg wash for a golden, shiny finish.

Place the curry puffs on a baking sheet lined with parchment paper, spacing them slightly apart.

Place in the preheated oven and bake for 18 to 20 minutes, or until the pastry is risen and has a golden-brown hue.

Allow the curry puffs to cool for a few minutes before serving.

Enjoy them warm as a delightful snack or appetizer.