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| 1 x ca. 450 g | Prepared puff pastry |
| 1 x ca. 450 g | Lean beef, thinly sliced |
| 2 Esslöffel | peanut oil |
| 2 | Small red chiles, (piquins o |
| 20 Milliliter | Garlic finely chopped |
| 1 | Onion finely sliced |
| 1 Prise | Ginger; 1-inch, peeled and f |
| 1 Esslöffel | sugar |
| 2 Esslöffel | Lemon or lime juice |
| 1 Esslöffel | fish sauce |
| 1 Esslöffel | soy sauce |
| 1 Tasse | Bean sprouts |
| 1 Tasse | rice cooked |
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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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