1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. Thaw your frozen pastry sheets according to package directions.

Curry Beef Filling 

1. Heat the vegetable oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion, minced garlic, and diced carrots to the pan. Sauté the vegetables for 5-7 minutes, until they start to soften.
3. Add the ground beef to the pan, breaking it apart with your spatula. Cook the beef until it is no longer pink, about 5-7 minutes.
4. Stir in the curry powder, ground cumin, ground turmeric, tomato paste, beef or chicken broth, soy sauce, sugar, salt, and black pepper. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
5. Add the frozen peas to the pan and cook for 2-3 more minutes.
6. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. Pour the cornstarch slurry into the pan with the beef mixture. Quickly stir well until the filling thickens, about 1 minute.
7. Remove the pan from the heat and transfer the filling to a separate bowl. Allow the curry beef filling to cool completely before assembling the puffs. This is crucial!

Assemble the Puffs 

1. Lightly flour a clean work surface.
2. Unfold one thawed pastry sheet and divide it into 6 equal pieces. Repeat with the second sheet, so you have 12 pieces total. If any pastry pieces are not square, use a lightly floured rolling pin to gently roll them into roughly 4×4 inch (10×10 cm) squares.
3. Spoon 2-3 tablespoons of the completely cooled curry beef filling onto one corner of a pastry square. Imagine a diagonal line across the square and place the filling on one side. Don’t overfill!
4. Fold the pastry over the filling to form a triangle. Press the edges together firmly to seal the puff. Use a fork to crimp the edges, creating a decorative pattern and ensuring a tight seal.
5. Gently transfer the assembled puffs to your prepared baking sheet. Lightly brush the tops of each puff with the beaten egg. Sprinkle with sesame seeds, if you’re using them.

Bake!

1. Bake the puffs for 25-30 minutes, or until the pastry is beautifully puffed up, golden brown, and cooked through.
2. Let the puffs cool slightly on the baking sheet before transferring them to a cooling rack. Serve warm and enjoy your golden, flaky creations!