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

Stir in 1 pound of ground beef, cooking until browned (5–7 minutes). Mix in 1 tablespoon of curry powder, ½ teaspoon turmeric, ½ teaspoon cumin, 1 tablespoon sugar, salt, and pepper. Toast spices for another 2–3 minutes.

Combine ½ cup of beef broth with 1 tablespoon of cornstarch to make a slurry. Pour into the cooked beef, stirring well. Cook for about 2 more minutes until thickened.

Defrost puff pastry for 35–40 minutes. Roll it out to ¼ inch thickness and cut into 4-inch squares.

Place 3 tablespoons of cooled beef filling in the center of each pastry square. Fold each square into a triangle, crimping edges with a fork.

Refrigerate the assembled Curry Puffs on a baking sheet for 15–20 minutes. Preheat your oven to 400°F.

Brush each puff with a beaten egg. Bake for 15–18 minutes until puffed and golden brown.

Allow to cool on a wire rack for a few minutes before serving. Enjoy warm with chili or soy sauce.