Step 1

Process onion, garlic, ginger, peanut paste, peanuts, sweet chilli and soy sauce to form a paste.

Step 2

Heat oil in a deep pan, add paste and stir for 2-3 minutes.

Step 3

Add pork and cook, stirring, for 3-4 minutes until browned.

Step 4

Stir in flour, carrot and stock. Bring to the boil, add coconut cream and coriander. Simmer over low heat for 10 minutes or until thick. Cool.

Step 5

Preheat oven to 190C. Grease a six hole muffin pan and line holes with circles of puff pastry. Fill with mixture and top with pastry.

Step 6

Brush with egg and bake for 20 minutes.