Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the beef mince has browned, add the garlic and ginger puree. Fry until fragrant, 1-2 mins. 

When fragrant, add the soy, chicken stock paste, hoisin sauce, sugar and water for the sauce (see pantry for both amounts). 

Bring to a boil, then lower the heat to a very gentle simmer and leave to braise until thickened and tender, 15-20 mins. 

While the beef is braising, unroll the puff pastry onto a clean, lightly floured surface.

Remove the paper and evenly sprinkle most of the spring onions over the pastry. Set aside a small amount of the spring onion to use as a garnish.

Season the pastry with salt and pepper and tightly roll it back up. Cut it lengthways into 4 equal sized rolls.

Stand a pastry roll up onto one of the cut sides. Using the palm of your hand, press it down to make a flat, swirly disc. Sprinkle over a little flour. 

Using a rolling pin, roll the dough into an even circle, approximately 10-15cm in diameter. 

Repeat with the remaining pastry rolls. 

Heat a large frying pan on medium heat (no oil). Let it heat for 1-2 mins.

Once hot, lay the first pancake into the pan and cook until golden brown, 2-3 mins. 

Flip the pancakes over and cook until golden and cooked through, 2-3 mins more. The pancakes will puff up slightly. TIP: Watch it like a hawk so it doesn't burn and turn down the heat or keep flipping if needed.  

Transfer to a clean board or plate. Leave to cool slightly. Repeat with the remaining pastry discs. 

Meanwhile, when the beef has 5-7 mins remaining, add the cabbage and cook until tender. 

Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.

When everything's ready, share the braised beef between your serving bowls.

Serve the spring onion pastries alongside.

Sprinkle the remaining spring onion over the beef to finish.