Chinese Beef Puff Pastry Pies, also known as niu rou su bing, are a delightful blend of savory beef filling encased in layers of flaky, golden puff pastry. The combination of aromatic spices, tender beef, and crispy pastry make these pies a unique, bite-sized treat perfect for any occasion. Whether you’re making them as appetizers for a gathering or indulging in a cozy night at home, these pies are sure to become a favorite!
This recipe will take you through each stage, offering tips and tricks to achieve the perfect beef filling and a crisp, light puff pastry crust. From marinating the beef to rolling out the dough, you’ll find everything you need for success.
Ingredients
For the Beef Filling:
- 1 lb (450g) ground beef (or finely diced beef for more texture)
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) ginger, minced
- 1/2 cup green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1/4 tsp Chinese five-spice powder (optional, but adds an authentic flavor)
- 1 tsp cornstarch (to thicken)
- 1/4 cup water
For the Puff Pastry Dough:
- 2 1/2 cups (310g) all-purpose flour
- 1/2 tsp salt
- 1 cup (226g) cold, unsalted butter, cubed
- 1/2 cup (120 ml) ice-cold water
- 1 egg yolk, beaten with 1 tbsp water (for egg wash)