Heat oil in medium skillet over medium heat and saute pork, onion, garlic, coriander, chili powder, ginger root, cumin and turmeric. Cook, stirring mixture and crumbling pork, until onion is tender and pork is no longer pink, about 6 to 8 minutes.
Stir in apple, water and salt; reduce heat. Simmer covered, until apple is very soft, about 20 minutes. Stir to mash apple; cool.
Thaw puff pastry. Working with one piece at a time, roll out and trim each sheet of puff pastry to a 12-inch square. Cut into 3-inquch squares. Place slightly rounded teaspoonful of pork filling in center of each square. Fold squares diagonally in half to enclose filling and form triangles.
Moisten edges with water; press to seal; press edges with tines of fork. Heat oven to 400 degrees F.; brush tops of turnovers with egg; pierce tops with fork. Bake on ungreased baking sheets until lightly browned, about 20 minutes.