Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add 1 finely diced onion and 2 minced garlic cloves, sautéing for about 3–4 minutes until translucent.

Stir in 1 pound of ground beef and cook for approx. 5–7 minutes until browned. Add 2 teaspoons of curry powder, ½ teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of sugar, and season with salt and black pepper.

Combine 2 tablespoons of cornstarch with ½ cup of beef broth in a bowl. Stir this into the skillet with the beef, simmering for 2–3 minutes until thickened.

Transfer the filling to a bowl and allow it to cool completely at room temperature.

Defrost 1 package of puff pastry according to package instructions, approx. 35–40 minutes, then roll out and cut into 9 squares.

Place about 3 tablespoons of cooled beef filling on the center of each pastry square. Fold diagonally to form a triangle and seal edges with a fork.

Refrigerate puffs for 15–20 minutes while preheating oven to 400°F (200°C).

Brush tops with beaten egg and bake for 15–18 minutes until puffed and golden brown.

Let puffs cool for about 10–15 minutes before serving.