In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté 1 finely diced onion and 2 minced garlic cloves until golden and translucent, about 3–4 minutes.

Add 1 pound of ground beef to the skillet, cooking for 5–7 minutes until browned. Stir in 2 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and season with salt and pepper.

Create a cornstarch slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of beef broth. Gradually pour this mixture into the skillet, stirring until combined.

Simmer for an additional 3–5 minutes until the filling thickens and is bubbling. Remove from heat and let the mixture cool completely.

Thaw 1 package of puff pastry according to package instructions. Roll the pastry sheet out and cut it into 3-inch squares.

Spoon about 1 tablespoon of the cooled beef filling onto the center of each square. Fold the pastry over to form a triangle and press the edges to seal tightly.

Place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Brush the tops with a beaten egg.

Bake for 15-18 minutes or until puffed and golden brown. Let cool slightly before serving.

Serve warm, with a dipping sauce of your choice.