Cook 250 grams of minced meat to brown. Add 1 chopped onion, 2 finely chopped garlic cloves and 1 teaspoon ginger powder. Cook until onion is soft. Stir in 1 tablespoon flour. Add 1 sliced carrot and 50 gram chopped cashew nuts, and then little by little 250 ml chicken stock. Bring to the boil briefly. Stir in 50 grams coconut creme, 1 tablespoon soy sauce and 1 tablespoon sweet chilli sauce. Let it thicken while stirring. Line in 4 greased baking dishes with puff pastry. Put the meat-vegetable-mixture in it and cover it with a little puff, not hedging. Place the baking dishes in the preheated oven at 170 degrees (fan) for approximately 25 minutes. Enjoy!