Cut the puff pastry into squares (size 12x12). In a bowl, crumble the feta cheese and mix it with the eggs, salt, pepper, curry and nutmeg.
If it is too runny, add a little flour. This stuffing is used to fill the squares, fold them and if necessary, gently press the ends.
Arrange them in a Teflon pan, make small slits on their surface with a knife, brush them with a beaten egg if desired and bake in a heated oven until nicely tanned and puffed.