In a large skillet, brown and season the mince.

Push the mince to the sides, creating a space in the middle to cook your onion and carrot.

Once softened, incorporate with the mince.

Then put a large squeeze of ketchup and mustard. Mix well.

Next, add a dash of hot sauce and soy sauce.

Taste and add any of the sauces you find lacking; you want a mixture that is not too loose so you can quickly spoon it onto your puff pastry.

On a large cutting board, lay out your dough and divide it into even portions, the dough gives me six pieces, but it will vary.

Spoon a portion of meat mixture onto your dough, and then top with a small mound of cheese.

Fold up the dough in the shape you prefer; this time, I did both triangles and open boat shapes, and we prefered the open boat shape with the cheese being exposed as they baked better.

Bake according to the package instructions.