Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 tablespoon | Sugar |
| 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.