Instructions: In small bowl combine sherry, soy sauce, chile garlic sauce, curry powder and sugar; set aside.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry for 1 minute or until soft and translucent. Add beef; stir-fry for 2 minutes or until browned. Add green onions and sauce; bring to a boil.

Stir cornstarch mixture until smooth. Add to wok; cook, stirring, until sauce thickens and is reduced. Transfer mixture to a bowl and let cool.

On a clean, lightly floured surface, roll puff pastry dough to 12-inch by 10-inch rectangle. Use a cookie cutter to make (24) 3-inch rounds.

Fill center of each round with about 2 teaspoons beef mixture. Moisten edges of round with water and fold in half. Using a fork, crimp edges to seal.

Arrange pastries 1-inch apart on a baking sheet lined with parchment paper. Brush top lightly with egg wash. Bake in a 375 degree oven for 20 minutes or until golden brown.

This recipe yields 24 pieces

Yield: 24 pieces

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