1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground tumeric
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup chopped onion
2  cloves garlic, minced
1 pound ground lamb
1/3 cup white wine
1 tablespoon tomato paste
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh cilantro
1  egg
1 tablespoon heavy cream
1  17 1/2 ounce package frozen puff pastry, thawed in refrigerator

Mix together the cumin, ginger, turmeric, cinnamon, salt, and pepper in a small bowl. Set aside.

Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender, about 2 minutes. Add the garlic and the spice mixture and continue to cook for another minute. Add the lamb and cook, breaking up any lumps with the back of a wooden spoon, until no longer pink, about 5 minutes. Add the wine and tomato paste and cook until most of the liquid has evaporated, about 4 minutes. Remove from the heat and add the raisins, pine nuts, and cilantro. Taste for seasoning. Let cool and set aside.

In a small bowl, beat together the egg and cream with a fork. Set aside.

Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Divide the puff pastry in half. Work with half of the dough at a time, while keeping the other half chilled. On a lightly floured surface, roll half of the dough into a 12x15 inch rectangle. Cut into twenty 3-inch squares. Place a scant tablespoon of the filling in the center of each square. Brush the edges lightly with the egg wash. Fold each pastry into a triangle, enclosing the filling, and crimp the edges with a fork. Cut a small steam vent in the top of each turnover. Brush the tops lightly with more egg wash. Set on the prepared baking sheets. Repeat with the remaining dough and filling.

Bake the turnovers until golden brown, 15 to 20 minutes. Serve warm.