Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
3. Step
Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
4. Step
Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
5. Step
Dab some water around the edges of the puff pastry and fold to make a “pie shape”. Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
6. Step
Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
