Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3–4 minutes, until the onion is translucent and starting to caramelize.
2. Step
Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4–6 minutes. Drain off any excess grease.
3. Step
Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
4. Step
Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3–5 minutes. Transfer the beef mixture to a bowl and let cool completely.
5. Step
While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25–35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
6. Step
Line 2 baking sheets with parchment paper.
7. Step
Spoon 2½–3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
8. Step
Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
9. Step
Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
10. Step
In a small bowl, whisk together the egg and water.
11. Step
Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18–20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
12. Step
Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
