Asian Twist Gingery beef and Mushroom Pie

Asian Twist  Gingery beef and Mushroom Pie
Serves 4-6

2 tbs sunflower oil
500g lean beef mince
3 garlic cloves, finely chopped
2 long red chillies, seeds removed, thinly sliced
5cm piece ginger, finely grated
400g mixed Asian mushrooms (such as shiitake, oyster, shimeji), sliced
150ml beef stock, heated
2 star anise
2 tbs oyster sauce
2 tbs light soy sauce
1 bunch baby bok choy, quartered
1 1/2 cups coriander leaves, roughly chopped Milk, to brush
375g block frozen puff pastry, thawed

Heat the oil in a large frypan over high heat and add the beef, garlic, chillies and ginger, stirring often, for about 5 minutes, breaking up the mince with a wooden spoon, until the mince is browned all over. Add the mushrooms, stock, star anise, oyster sauce and soy. Cover, then simmer gently for 20 minutes. Remove from the heat, stir in the bok choy and coriander, and season to taste. Set aside to cool. Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface so it`s big enough to fit the top of a i.3L pie dish. Spoon the filling into the pie dish, then brush the rim of the dish with a little milk. Use the pastry to cover the filling, trimming any excess and crimping the edges to seal. Bake for 25-30 minutes until golden brown and piping hot.