Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Dry sherry

  2. 1 tablespoon 15ml Soy sauce

  3. 2 teaspoons 10ml Chile garlic sauce - (to 3)

  4. 2 teaspoons 10ml Curry powder - (to 3)

  5. 1 teaspoon 5ml Sugar

  6. 2 teaspoons 10ml Vegetable oil

  7. 1/2 cup 31g / 1.1oz Chopped onion

  8. 8 oz 227g Ground beef

  9. 3 Green onions - chopped

  10. 1/4 cup 15g / 1/2oz Cornstarch - mixed with

  11. 3 tablespoons 45ml Water

  12. 1 Box puff pastry dough - (17 1/3 oz)

  13. 2 sheets per box

  14. 1 Egg yolk - beaten with

  15. 1 teaspoon 5ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In small bowl combine sherry, soy sauce, chile garlic sauce, curry powder and sugar; set aside. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent. Add beef; stir-fry for 2 minutes or until browned. Add green onions and sauce; bring to a boil. Stir cornstarch mixture until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool. On a clean, lightly floured surface, roll puff pastry dough to 12-inch by 10-inch rectangle. Use a cookie cutter to make (24) 3-inch rounds. Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal. Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375 degree oven for 20 minutes or until golden brown. This recipe yields 24 pieces


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