1 lb Prepared puff pastry
1 lb Lean beef, thinly sliced
2 tb Peanut oil
2 Small red chiles, (piquins o
2 Cl Garlic; finely chopped
1 Onion; finely sliced
1 pn Ginger; 1-inch, peeled and f
1 tb Sugar
2 tb Lemon or lime juice
1 tb Fish sauce
1 tb Soy sauce
1 c Bean sprouts
1 c 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.
Yields
8 Servings