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1
Put the sweet potato in a pot and fill with just enough water to cover. Cover the pot and bring to a boil, then turn down to a simmer until the potato pieces are tender, about 15 minutes. Drain the potatoes, reserving a couple of tablespoons of the cooking liquid and mash the potatoes and liquid together until pretty smooth.
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2
In a frying pan, heat the olive oil over medium-high. Add the garlic and cook for one minute, then stir in the garam masala and cook for another minute until fragrant. Take off the heat.
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3
Scrape the oil with the garlic and spice into the mashed potatoes, add the farmer's cheese and salt and mash everything together. (Add a splash of milk or cream if a little more liquid is needed) Set aside.
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4
On a floured surface, roll out the puff pastry until it is about 1/8 inch thick. Cut either 4 (4-in.) or 8 (2-in) circles out of the dough depending on if you want regular or mini turnovers. Or - even easier - cut the dough into 4 or 8 squares. Scoop a little mound of the mashed potatoes onto one half of each dough piece, leaving some room along the border (about 1/2 inch, or a titch less - I always do my best to get just as close to overfilling them as possible and while still being able to close and seal them). (Oh, and if you want another burst of flavor along with the potatoes, add a tiny spoonful of your favorite cranberry or apple chutney.) Then, fold the empty side of the pastry over and press the edges together. Use a fork to make little dimples along the edge and prick a couple small air holes in the tops of each little turnover. Transfer to a baking sheet and chill in the fridge until ready to bake, and at least a half an hour.
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5
Preheat your oven to 400F. Get the turnovers out of the refrigerator and brush a little of the beaten egg on each. Bake in the oven for about 15 minutes, or until the are golden brown and flaky. Allow to cool for a few minutes, then serve warm.
