Saturday, November 20, 2010
1 packet Puff Pastry
200g-300g Beef* - chopped till small bits
2-3 tbsp Black Pepper Sauce* (* mixed & marinate 10 min)
2 cloves Garlic - chopped
1/2 Big Onion
Chinese Celery / Coriander leaves
1 Egg for glaze
1. Heat up few tbsp oil & fry chopped garlic until fragrant.
Add in marinated beef & stir until cooked.
Add in chopped onion & stir another minute.
Add in celery/coriander, stir well & off heat.
2. Roll out puff pastry until 1/2cm thick.
Cut out to rectangle shape.
Place filling on half side, fold and seal with beaten egg.
Glaze top with beaten egg.
3. Bake at 200C for 20 min until golden.
For those asking, here is the tool that I used to make the lattice pattern: