Heat the oil in a large non stick pan (a pan with a lid is ideal) and sauté the onions, ginger and garlic on a medium low flame for 6-8 minutes, or until the onions turn light golden brown. Then add the ground lamb and spices. Break down the lamb with your cooking spoon and mix everything well so the spices are evenly distributed. Sauté on a medium high flame for 5-6 minutes. Add 1 cup water to the lamb, lower the flame, cover and cook for 6-8 minutes, stirring occasionally.  

Remove the lid and continue to sauté the lamb until the water dries up, then turn off the flame and mix in the pine nuts and cilantro. Set aside. Preheat your oven to 400 Fahrenheit.  

Cut the puff pastry sheets into 3×3 inch squares. (Roll the pastry out a little if it is too thick) 

Place a tablespoon of lamb filling onto the center of each square, fold one corner over to the opposite corner to create a triangular shape, and secure the edges by pressing down with a fork, stopping just before you press through the pastry.  

 Place the formed pies onto a lined baking sheet. Brush over the beaten egg and bake for 12-15 minutes, or until the pastry if puffed up and golden brown.  

 Serve warm.