Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add one chopped onion and two minced garlic cloves, sauté for about 3-4 minutes until translucent.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula as it cooks. Sauté for 6-8 minutes until browned.

Stir in curry powder, turmeric, cumin, along with sugar, salt, and black pepper. Cook for 2-3 minutes.

Mix 2 tablespoons of cornstarch with 1/2 cup of beef broth to create a slurry. Pour it into the skillet, stirring constantly and bring to a simmer.

Allow the mixture to cook for 3-4 minutes until the filling thickens. Remove from heat and let cool.

Defrost your puff pastry on a lightly floured surface for 35-40 minutes. Cut the pastry into squares, approximately 4x4 inches.

Spoon a tablespoon of the cooled beef filling onto the center of each pastry square. Fold into a triangle and press edges tightly.

Chill the assembled curry puffs on a baking sheet for 15-20 minutes. Preheat your oven to 400°F (200°C).

Beat one egg and brush it over the tops of each curry puff.

Bake the curry puffs for 15-18 minutes, or until they are puffed and golden brown.

Allow the baked curry puffs to cool on a wire rack for about 10-15 minutes before serving.