In large skillet over medium-high heat, add 1 teaspoon olive oil.
Once hot, add turkey with following garlic, cinnamon, cardamom, cumin, tumeric, ginger, cayenne, and salt. Stir constantly to break up meat until cooked through. Set aside.
In large pot, bring salted water to a boil. Add potatoes and vegetables. Boil until softened, about 10 minutes.
Remove vegetables from water and drain. Set aside.
In large pot over medium-high heat, add 1 tbsp butter, chilies, and chopped red onion. Saute for about 3 minutes, or until onion softened.
Add in fresh ginger, garlic, and boiled vegetables. Saute for 1-2 minutes. Use spatula to break up larger pieces of potato, cauliflower and broccoli into bite sized pieces
Then, add in turkey, flour, white wine, chicken stock, cumin, salt, tumeric, and lemon juice. Stir well. Simmer for 5-10 minutes, stirring occasionally.
Once mixture has thickened, remove from heat.
Preheat oven to 375 degrees.
On a floured surface, roll out thawed puff pastry. There are two large pasty rectangles in each puff pasty box. Cut each of these rectangles horizontally and then vertically to make four smaller rectangles out of each large sheet. Use a rolling pin to roll each smaller section into a larger square shape that is about 1.5 times it's original size.
Fill each of the rectangles with 1/8 of the turkey and vegetable mixture. Fold pastry in half to make a triangle. Use your fingers to press all along the edges, sealing it closed.
Using a knife, place 1-2 small slits in the top of each pasty.
Sprinkle a small amount of cumin on top of each of the pastries.
In a small bowl, whisk together 1 egg with 1 teaspoon of water. Use a brush to brush the egg wash on the top of each pasty.
Place pastries on an ungreased baking sheet (I use baking mats or parchment paper to help not to burn the bottoms, and for easier clean up). Bake for 30 minutes.