Kare-Kare Beef Puff Turnovers with Bagoong Mayo

Method

1. Preheat the oven to 200 °C and line a baking tray with baking paper. Move the frozen puff pastry to the fridge to half-thaw. If it gets too warm it goes floppy and hard to handle, so keep it cold.

   oven

2. Heat the oil in a 24 cm pan on medium-high heat, add the beef and fry for 5 min, breaking it up with a spatula, until no longer red and browned at the edges.

   Add in this stepVegetable oil 1 tbspMinced beef 200 g

   medium-high heat

3. Add the finely chopped onion and garlic, the annatto powder, the eggplant in 1 cm dice and the long beans in 1 cm lengths and fry on medium heat for 4 min until the eggplant is soft.

   Add in this stepOnion ½Garlic cloves 2Annatto (achuete) powder ½ tspLong Asian eggplant ½Long beans or green beans 50 g

   medium heat

4. Stir in the peanut butter, water and fish sauce and cook on medium-low heat for 3 min, stirring, until almost no liquid is left and the sauce clings to everything. Turn off the heat, spread the filling on a plate and cool for 10 min. Hot filling melts the butter in the pastry and stops it puffing.

   Add in this stepUnsweetened peanut butter 3 tbspWater 80 mlFish sauce 1 tsp

   medium-low heat

5. Cut the pastry into 4 squares of 12 cm. Put about 1½ tablespoons of filling in the middle of each, brush the edges with beaten egg, fold into triangles and press the edges firmly with a fork. Brush the tops with egg, sprinkle with crushed peanuts and cut two small slits with a knife.

   Add in this stepFrozen ready-rolled puff pastry 320 gEgg (for egg wash) 1Roasted unsalted peanuts 10 g

6. Space the turnovers out on 1 tray(s) and bake in the oven for 18 min, until well puffed, deep golden and crisp underneath. Let them cool for 5 minutes; the filling is very hot, so don't bite in straight away.

   oven

7. Mix the mayonnaise with the bagoong, a little lime zest and the lime juice for the dip and serve it with the turnovers.

   Add in this stepMayonnaise 4 tbspBagoong alamang (ready-to-eat sautéed shrimp paste) 1 tspLime ½