Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 3-4 minutes until they soften and become translucent.

Increase the heat to medium-high and add 1 pound of ground lamb to the skillet. Cook for 5-7 minutes, breaking up the meat as it browns. Drain any excess fat.

Stir in the minced garlic, ground cumin, ground cinnamon, and red pepper flakes (if using). Cook for 1 minute until aromatic.

Add 2 tablespoons of tomato paste and ½ cup of beef broth, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced. Stir in ¼ cup of fresh parsley, seasoning with salt and pepper.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a floured surface, unfold the thawed puff pastry and roll it out slightly. Cut into 12 equal squares.

Place 1 tablespoon of the cooled lamb filling in the center of each pastry square. Fold to form triangles or rectangles and seal the edges.

Brush the tops with the egg wash and sprinkle sesame seeds if desired. Bake for 20-25 minutes until golden brown.

Let cool slightly on a wire rack before serving.