Curried Vegetable Pasties (Vegan)

Name: Curried Vegetable Pasties (Vegan)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1 Tbsp olive oil; 1 brown onion (peeled and finely chopped); 1 large sweet potato (about 300g, peeled and diced); 1 large carrot (about 170g, peeled and diced); 1 large potato (about 300g, peeled and diced); 1 red bell pepper (diced); 2 Tbsp curry powder (mild, medium or hot – as you prefer); 1 tsp garam masala; 2 cloves garlic (crushed); one 400 g (14oz) tin chopped tomatoes; 70 g (2.5 oz) creamed coconut (chopped (the kind that comes in a solid block)); one 400 g (14oz) tin chickpeas (rinsed and drained); 100 g (3.5oz) frozen peas; a handful of fresh coriander (cilantro) (finely chopped (optional)); salt and pepper; 400 g (3 cups + 2 Tbsp) plain flour; 1 tsp salt; 1/2 tsp turmeric (optional); 200 g (3/4 cup + 1 Tbsp) dairy free margarine (the kind in a solid stick is best, diced); 2-4 Tbsp ice water; a little dairy free milk for glazing