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In a saucepan over medium heat, add oil, chopped onion, and crushed garlic. Cook for 2-3 minutes until onions have softened.
Add 1 tablespoon of curry paste and stir for about 1 minute until aromatic.
Add 250g of beef mince and 2 small peeled and diced potatoes. Cook for 8-10 minutes until beef is browned and potatoes are tender.
Turn off heat and set aside to cool for about 30 minutes.
Cut out pastry circles from the 3 sheets of thawed puff pastry using a large cookie cutter.
Place 1 heaped teaspoon of the beef and potato mixture in the center of each pastry circle, wet the edges with water, and fold in half to seal.
Heat vegetable oil in a wok or large saucepan to 170°C. Fry the curry puffs in batches for 3-4 minutes until golden and puffed.
Drain the fried curry puffs on a tray lined with kitchen paper.