Place peas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 60 minutes until tender.
Preheat oven to 180C.
Heat oil in a frypan and saute onions until transparent. Stir through garlic and curry powder and cook for a further 1-2 minutes.
Add meat and cook until browned.
Add grated vegetables and coconut milk. Cook until vegetables have softened. Add peas and season with salt and pepper.
Cut each pastry sheet into quarters. Place 2 heaped tablespoons of mixture into the middle of each square. Fold pastry in half to enclose mixture. Pinch edges together to seal. Brush each pastry with beaten egg.
Place in oven and bake for 20-25 minutes, or until pastry is golden brown.