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

Reduce heat to medium, add 1 pound of ground beef, cooking for 5-7 minutes until browned. Break up meat as it cooks.

Stir in 1 tablespoon of curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 tablespoon of sugar, and season with salt and pepper. Cook for 2-3 minutes.

In a bowl, mix 1 tablespoon of cornstarch with 1/2 cup of beef broth. Pour into skillet and simmer for 3-5 minutes until thickened. Cool completely.

Defrost 1 package of puff pastry, roll out slightly, and cut into 9 squares.

Spoon about 3 tablespoons of filling onto each square. Fold each into a triangle and seal edges with a fork.

Refrigerate for 15-20 minutes on a parchment-lined baking sheet, while preheating oven to 400°F (200°C).

Brush puffs with an egg wash. Bake for 15-18 minutes until puffed and golden brown.

Cool for 10-15 minutes on baking sheet before serving warm.