Combine the Curry Powder (1 tablespoon), Ground Cumin (1 teaspoon), Ground Turmeric (1 teaspoon), Fine Sea Salt (1 teaspoon), Granulated Sugar (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) in a small bowl. Mix well and set aside.
Heat Peanut Oil (2 tablespoon) in a large skillet over medium heat until warm. Mince the White Onion (1) and add to the skillet. Cook and stir until translucent and the edges are lightly brown for 8 to 15 minutes.
Mince the Garlic (2 clove) and add to skillet. Cook another minute until softened. Turn to medium low heat if the skillet gets too hot.
Add the curry mix and Turkey Breast (3/4 cup). Cook for a minute or so, until fragrant but not burned.
Add Chicken Stock (1/4 cup). It should be brought to a boil immediately. Remove the pan from the stove.
Place the Mashed Potatoes (3/4 cup) in a large bowl and pour in the curry mixture. Mix with a spatula until the liquid is absorbed. Let cool completely.
To make egg wash, beat the Egg (1) 1 tablespoon water in a small bowl.
Unfold the Puff Pastry (1). Cut the sheet into 9 squares.
Place about 2 to 3 tablespoons of the filling in the center of each square, then fold diagonally to form a triangle.
Press the edges together with your fingers to seal. Transfer the puffs to a baking sheet, two fingers apart between. Place the puffs into the fridge to let cool for at least 15 minutes while preheating the oven.
Preheat oven to 400 degrees F (200 degrees C).
When the puffs are chilled, gently brush with a thin layer of egg wash. Transfer into the oven immediately. Bake for 15 to 18 minutes, or until golden brown.
Transfer to a wire rack and let cool for 10 minutes or longer. Serve warm or at room temperature. Enjoy!