In a pan over medium heat, saute garlic and onion in oil until limp.

Add ground beef and make sure to break up any clumps and let cook until the meat is no longer pink.

Add chili powder, curry powder, dried thyme, paprika powder, sugar, nutmeg powder and pimento powder. Cook for another minute.

Add the bread crumbs, water and beef cube and season with salt. Let it cook for another 10-15 minutes or until all water is gone and only oil is left. It should be moist but not watery. Remove excess oil if needed.

Preheat the oven to 200°C/400°F.

Cut the flaky pastry into 6 squares. On a floured surface, flatten each square a bit using a rolling pin. Fold a square piece into a triangle and unfold again. Fill one triangle with ground beef leaving about a half centimeter from the edge unfilled. Fold the other triangle on top of the filling and pinch the edges with a fork to close.

Place the patties on a baking tray lined with a parchment paper. Lightly brush the pastry with egg wash Poke (3-5) small holes on each patty using a toothpick or fork to let the steam out and prevent them from bursting open while baking. Bake for 10-15 minutes or until the pastry gets puffy and turns golden. Turn the patties to bake the other side for another 5 minutes or until also golden.

Best served while still warm.