In a frying pan heat olive oil over medium heat and add the potato. Fry for a few minutes until golden.
Add the onion and butter and stir to coat, until soft and fragrant. Remove and place in a bowl to cool.
Add the mustard, the grated Violife Epic Mature, parsley and thyme. Season with salt and pepper and mix well until combined.
Slice the pastry into 4 equal rectangles and spoon the filling into the side of each rectangle. Brush coconut on the seams of the pastry. Then fold the pastry over the filling like a parcel and use a fork to press down and secure the edges. Brush the pasties with coconut milk and score lightly with a sharp knife.
Preheat the oven to 392°F.
Place in the oven for 15-20 minutes or until golden brown.