Prepare the potatoes by peeling and chopping them into cubes.
Boil the potatoes in salted water until fork-tender, about 15 minutes.
While the potatoes are boiling, thinly slice the onion.
In a skillet, heat olive oil over medium heat and add the sliced onions.
Sauté the onions for about 10-15 minutes until golden brown, stirring occasionally.
Once the onions are caramelized, transfer them to a large bowl with the drained potatoes.
Mix in the vegan cream cheese, garlic powder, dill, salt, and pepper.
Preheat your oven to 400°F (200°C).
Roll out the puff pastry sheets on a lightly floured surface.
Cut the pastry into squares or circles, depending on your preference.
Place a generous spoonful of the potato mixture in the center of each pastry piece.
Fold the pastry over the filling and seal the edges with a fork.
Brush the tops of the pastries with plant-based milk before baking.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
