Ready rolled frozen puff pastry
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

SPICE PASTE:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Chop all spice paste ingredients and blend it in a food processor.
Heat oil in stew pot and add in the blended spice paste, cloves, star anise, cinnamon and cardamom and stir fry.
Add in the beef and the pounded lemongrass and stir for 1 minute.
When meat is almost cooked, add the coconut milk, tamarind juice, water, and simmer on medium heat.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 â?? 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste.
Allow to cool.
Thaw puff pastry for 5-8 minutes at room temperature or until dough is soft and pliable.
Cut puff pastry into 10x10cm squares.
Put cooled filling in the center and fold to desired shape.
Bake pastries in preheated oven at 200-220C (400F) for 35-40 minutes until golden brown.