Make beef filling. Heat large saute pan over medium heat. Add ground beef and cook until browned. Remove beef with a slotted spoon and drain all but 1 tablespoon of rendered fat.

Add onion, garlic, Thai chile, ginger, and lemongrass to same pan and saute until tender, about 5 minutes. Add back beef along with fish sauce, soy sauce, rice wine, brown sugar, lime juice, and black pepper. Bring to a simmer and continue to cook until all of the liquid has evaporated. Season with salt and pepper and set aside to cool completely.

Meanwhile, make curry dipping sauce. Heat 1 tablespoon oil in a medium saucepot. Add red curry paste, garlic, and ginger and saute until aromatic, about 1 minute. Add chicken broth and bring to a boil. Continue to simmer until broth is reduced by half. Add coconut milk, lime juice, sugar, and fish and continue to simmer for 8-10 minutes or until sauce is slightly thickened. Set aside and keep warm.

Preheat oven to 400 degrees F.

Lightly dust a clean work counter with flour. Roll puff pastry until you can cut 8 4-inch circles. Fill each portion with about 2 tablespoons beef filling and brush the edges with egg wash. Fold in half to create a half moon shape and press edges together. Use fork to crimp edges. Repeat with remaining puff pastry and filling.

Place empanadas on a lined baking sheet. Brush tops with egg wash and bake for 20 minutes or until golden brown. Remove from oven and serve with warm curry dipping sauce.