Thai pie

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.

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