Preheat oven to 425°F (220°C) and lightly oil six 1-cup (250 mL) ramekins. In a large pot, heat 3 tbsp (45 mL) oil over medium-high heat. Add onion, celery and sweet potato; cover and cook, stirring occasionally, for 10 minutes or until tender. Meanwhile, on a lightly floured work surface, roll out pastry into a 12- by 8-inch (30 by 20 cm) rectangle.
Cut into six 4-inch (10 cm) squares; cover and refrigerate until ready to use. Sprinkle flour, curry powder and garlic powder over vegetables, stir and cook for 1 minute. Gradually stir in broth and bring to a boil. Stir in turkey, peas, cilantro and cream. Season with salt and pepper.
Divide mixture among prepared ramekins. Place ramekins on a rimmed baking sheet, top each with puff pastry and gently cut 4 vents in each crust. Brush crusts with beaten egg. Bake for 20 to 25 minutes or until crusts are golden brown. Let cool for 5 minutes before serving.
Tip: You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.
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