Preheat oven to 180°C.
Wrap the whole sweet potato in foil and place in the oven on a baking tray for 45 minutes or until cooked. When it's ready, remove the foil, place into a bowl and mash. Set aside to cool down.
Heat the oil in a saucepan on MED heat. Place the onion, shallot, and garlic in the pan, and cook until the onion is translucent.
Add the mince to the pan and cook until it starts to brown and caramelise. Add in Madras Curry Masala and sugar, and continue to cook for 2 minutes.
Remove from heat. Add the cooked mince mixture and coconut cream to the bowl with the sweet potato and combine. Season with salt to taste. Set aside to cool.
Once the mixture has cooled, preheat the oven to 180°C.
Remove the puff pastry from the freezer and cut each sheet into 4 squares.
Spoon fillings onto each square and brush the edges of the pastry with the beaten egg, then fold diagonally to form a triangle. Press the edges together. Use a fork to crimp the edges and place them onto a lined baking tray and repeat.
Once you have made all the triangles brush with beaten egg before placing them in the oven for 20-25 minutes or until golden.
