Yield: 8 Servings
|1 pounds||Prepared puff pastry|
|1 pounds||Lean beef, thinly sliced|
|2 tablespoons||Peanut oil|
|2 \N||Small red chiles, (piquins o|
|2 \N||Cl Garlic; finely chopped|
|1 \N||Onion; finely sliced|
|1 pinch||Ginger; 1-inch, peeled and f|
|2 tablespoons||Lemon or lime juice|
|1 tablespoon||Fish sauce|
|1 tablespoon||Soy sauce|
|1 cup||Bean sprouts|
|1 cup||Cooked rice|
Recipe by: Sally Hammond Preheat oven to 400 F.
Roll out the pastry and cut to line individual pie tins and to cover the pies.
Heat the oil in a wok or large fry pan over high heat and stir-fry the beef for 1 minute. Add the chiles, garlic, onion, and ginger and stir-fry quickly until fragrant, an addtional minute. Add the sugar, lemon or lime juice, fish sauce, and soy sauce and mix well.
Immediately stir in bean sprouts, stir-frying for one more minute.
Add the rice and mix well. Remo from the heat.
Place heaping spoonfuls into each pastry-lined pie tin, brush the edges wit water and top with the pastry cover, pressing down well to seal. Cut a slas in the lid.
Bake for 30 minutes or until golden. Serve with salad.