Preheat your oven to 400°F (200°C).

In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent.

Stir in the ground cumin, ground coriander, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the mixture cool.

Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into triangles or desired shaped of your desired size.

Spoon some of the cooled meat mixture onto one half of each pastry triangle, leaving a small border around the edges.

Fold the other half of the pastry over the filling and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.

Place the filled pastries onto a baking sheet lined with parchment paper.

Brush the tops of the pastries with the beaten egg to create a golden, shiny finish. You can sprinkle sesame seeds on top for added flavor and crunch if desired.

Bake in the preheated oven for about 15-20 minutes, or until the pastries are puffed up and golden brown.

Remove from the oven and let them cool for a few minutes before serving.