Bulgogi Cheese Pie

Method

1. In a bowl, mix the soy sauce, brown sugar, grated pear, garlic, sesame oil and pepper. Add the beef, mix well with your hands and leave for 10 minutes. The pear juice makes the meat tender.

   Add in this stepSoy sauce 4 tspBrown sugar 2 tspAsian pear (grated) 40 gGarlic cloves (chopped) 1Toasted sesame oil 1 tspBlack pepper 1 pinchMinced beef 170 g

2. Heat the oil in a 24 cm frying pan over medium-high heat and fry the onion for 2 min until translucent. Add the marinated beef and fry for 5 min, breaking it up with a spatula, until no pink remains and the liquid has almost cooked away.

   Add in this stepVegetable oil 1 tspOnion (1 cm pieces) 70 g

   medium-high heat

3. Stir the cornflour into the water, add it to the pan and cook over medium heat for 2 min, stirring, until glossy and thick. Turn off the heat and stir in the spring onions. Spread on a wide plate and cool completely for 25 min; hot filling makes a soggy base.

   Add in this stepWater 60 mlCornflour (cornstarch) 1 tspSpring onions (thinly sliced) 10 g

   medium heat

4. Line 2 pie tins with shortcrust, fill with the bulgogi and top generously with mozzarella and cheddar.

   Add in this stepNumber of pies (10 to 12 cm pie tins) 2Shortcrust pastry (for the base) 160 gMozzarella (grated) 30 gCheddar (grated) 20 g

5. Cover with puff pastry, press the edges with a fork to seal, cut a slit in the middle, brush with egg wash and sprinkle with sesame seeds.

   Add in this stepPuff pastry (for the lid) 80 gEgg for egg wash 1White sesame seeds ½ tsp

6. Bake in the oven at 200°C for 25 min until puffed and golden. Let them cool for 5 minutes before cutting so the cheese does not run out.

   oven