Marinate the beef

• Mix the soy sauce, brown sugar, sesame oil, garlic and grated pear in a bowl.
• Add the sliced beef and onion and toss to coat.
• Let marinate for 15 min.

Cook the bulgogi

• Heat the frying pan over high heat.
• Cook the beef with the marinade until browned and the liquid has reduced.
• Set aside to cool slightly.

Fill the pockets

• Roll out the puff pastry and cut into rectangles.
• Spoon the bulgogi and mozzarella onto one half of each rectangle.
• Fold over and seal the edges with a fork.

Bake

• Brush the pockets with egg wash and sprinkle with sesame seeds.
• Bake at 200 °C until golden and puffed.