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Introduction: Chinese-style Beef Puff Pastry Pies bring together the rich flavors of seasoned beef with the light, flaky texture of puff pastry, creating an irresistible treat that's perfect as an appetizer or a light meal. Inspired by the savory pies often found in Chinese street food, these pies are filled with a flavorful beef mixture, combining aromatic spices with tender meat. Whether you’re hosting a gathering or simply craving a delicious snack, these pies are sure to impress with their crispy exterior and savory filling. Let’s dive into the recipe for this delectable dish that will leave your guests coming back for more!
Ingredients:
For the filling:
1 lb (450g) ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon five-spice powder
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup chopped green onions
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon vegetable oil (for cooking)
For the puff pastry:
1 package (about 1 lb) puff pastry sheets (store-bought or homemade)
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Instructions:
Prepare the Filling:
Heat the vegetable oil in a pan over medium heat. Add the chopped onions and minced garlic, cooking until soft and fragrant (about 3 minutes).
Add the ground beef and cook, stirring occasionally, until the beef is browned and cooked through. Break up the beef into small pieces with a spatula as it cooks.
Stir in the soy sauce, oyster sauce, hoisin sauce, sugar, five-spice powder, ginger, and black pepper. Mix well.
Once combined, add the chopped green onions and cook for another minute. If you prefer a thicker filling, stir in the cornstarch mixed with a little water and cook until the mixture thickens. Remove from heat and set aside to cool.
Assemble the Pies:
Preheat the oven to 375°F (190°C).
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (approximately 4x4 inches). You can also use circles for a more traditional look.
Place a generous spoonful of the beef mixture in the center of each pastry square or circle.
Fold the edges of the pastry over the filling to form a pocket or triangle. Press the edges together firmly with a fork to seal the pies.
Bake the Pies:
Whisk the egg with a tablespoon of water to create an egg wash.
Brush the egg wash over the tops of the pastries for a golden, shiny finish.
Place the pies on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and allow them to cool slightly before serving.
Tips for Serving and Storing:
Serving Suggestions: These pies are delicious on their own, but you can also serve them with a dipping sauce such as soy sauce, sweet chili sauce, or a spicy sriracha mayo for extra flavor. Pair them with a fresh salad or steamed vegetables for a complete meal.
Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place the pies in the oven at 350°F (175°C) for 10-15 minutes to restore their crispiness.
Freezing Tips: These pies can be frozen both before or after baking. If freezing unbaked pies, place them on a baking sheet and freeze until solid, then transfer to a freezer bag or container. When ready to bake, no need to thaw—just increase the baking time by 5-10 minutes. Baked pies can also be frozen and reheated in the same manner.
Variants:
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