Gochujang beef mince and cheese pies

Heat a splotch of oil in a 12 inch cast iron pan; add the ground beef, break it up and cook a few minutes until the pink is almost gone.

Add the onion and carrots and cook five or six minutes to soften, covering with a lid after five to speed it up.

Add the sliced Holland peppers and mix until the liquid has dried up.

Add another shot of oil and the green onions, then a little more oil with the garlic paste and ginger.

Mix in the gochujang well, then the flour until no white shows.

Add the beef broth and dark soy and bring to a simmer; season with kosher salt, pepper and gochugaru.

Cover and simmer about 10 minutes; let the filling cool completely.

Cut circles from the pie dough slightly larger than the ramekins and press them against the sides and bottom, all the way up the edge; patch any thin spots.

Blind bake: line each with scrunched parchment and fill with dry pinto beans to stop the sides puffing in; bake 10 to 15 minutes at 375.

Fill with the cooled filling and top with shredded aged cheddar.

Cut two puff pastry rounds to the size of the ramekins and poke holes so they do not puff too much. Egg wash the edges, fit the tops and press down all round; egg wash the tops.

Cut a couple of steam holes in each top and sprinkle with sesame seeds.

Bake 30 to 35 minutes until golden brown.