• Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Defrost your pastry sheets.

CURRY BEEF FILLING

• In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and carrots, and sauté until they start to soften.
• Add the ground beef, breaking it apart with a spatula. Cook until slightly pink. Stir in the curry powder, cumin, turmeric, tomato paste, broth, soy sauce, sugar, salt and pepper. Cook for 1 minute. Add the green peas and cook for 2-3 more minutes.
• In a small bowl, mix the cornstarch and water, then pour into the pan. Quickly stir well until the filling thickens. Remove from heat and allow it to cool completely.

ASSEMBLY

• Divide each pastry sheet into 6 pieces. If the pieces not square, use a floured rolling pin to roll each piece on a floured surface into a square. Spoon the 2-3 tablespoon of filling onto one corner of a pastry sheet (visualize a diagonal line across the square). Don’t overfill to prevent leakage.
• Fold the pastry over the filling to form a triangle. Press the edges together, then use a fork to crimp the edges and seal them.
• Gently place the assembled puffs on the baking sheet. Brush the tops with the beaten egg and sprinkle some sesame seeds.
• Bake for 25-30 minutes or until the pastry has puffed up and is a beautiful golden brown.