- Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the finely chopped onions and cook until translucent, about 3-4 minutes. Add the minced garlic and ginger, and sauté for an additional 1-2 minutes, until fragrant. - Add the Ground Beef
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. If you prefer a more traditional texture, use finely diced beef instead, cooking until the pieces are tender. - Season the Filling
Stir in the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and Chinese five-spice powder. Let the mixture cook for 5 minutes, allowing the flavors to meld together. - Thicken the Filling
Dissolve the cornstarch in 1/4 cup water, then pour it into the beef mixture. Stir constantly for 1-2 minutes, until the filling thickens and becomes slightly glossy. Remove from heat, stir in the green onions, and let the mixture cool to room temperature.
Step 2: Make the Puff Pastry Dough
While you can use store-bought puff pastry, making it from scratch adds an extra layer of authenticity and flakiness. If using store-bought, skip to Step 4.
- Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt. - Add the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter. - Add the Ice-Cold Water
Gradually add the ice-cold water, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough; it should be shaggy and slightly sticky. - Form the Dough and Chill
Turn the dough onto a floured surface and gently press it together. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up the butter and relax the gluten.
Step 3: Roll and Fold the Dough for Extra Flakiness
- Roll Out the Dough
On a floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick. - Fold the Dough
Fold the dough in thirds, like a letter, then rotate it 90 degrees. Roll it out again, repeating the process of folding and rotating three times to create thin, flaky layers. - Chill the Dough Again
Wrap the dough in plastic wrap and chill for another 15-20 minutes. This ensures the layers hold their shape when baking, resulting in a perfectly crisp pastry.
Step 4: Assemble the Beef Puff Pastry Pies
- Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles from the dough. Re-roll any scraps to make more circles as needed. - Fill the Pastry Circles
Place a spoonful of the cooled beef filling in the center of each dough circle. Be careful not to overfill, as this can cause the filling to leak during baking. - Seal the Pies
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then use the tines of a fork to crimp and seal the edges. This not only keeps the filling in place but adds a decorative touch. - Brush with Egg Wash
Lightly brush the tops of each pastry with the egg wash. This will give them a beautiful golden color when baked.
Step 5: Bake the Beef Puff Pastry Pies
- Bake in the Oven
Place the pies on the prepared baking sheet and bake for 15-18 minutes, or until the pastry is puffed and golden brown. - Cool Slightly
Allow the pies to cool on a wire rack for a few minutes before serving. The filling will be hot, so be careful!
Step 6: Serve and Enjoy!
Chinese Beef Puff Pastry Pies are best served warm. Pair them with a dipping sauce like soy sauce mixed with a dash of vinegar and chili oil for an extra flavor boost. These pies also store well – simply reheat them in the oven for a crisp exterior.
Tips and Tricks for Perfect Chinese Beef Puff Pastry Pies
- Chill Your Dough and Butter: Cold butter creates flaky layers. Ensure your dough is chilled, and work quickly to keep the butter from melting.
- Don’t Overfill: A little filling goes a long way. Overfilling can cause pies to burst open.
- Customize the Filling: Feel free to add finely chopped vegetables like carrots or bell peppers for extra flavor and texture.
Conclusion
These Chinese Beef Puff Pastry Pies are not only delicious but also a feast for the senses. With layers of flaky pastry and a savory beef filling bursting with umami flavors, they’re perfect for any gathering or as a satisfying snack. By following this detailed, step-by-step guide, you’ll have all the tips and techniques you need to master these flavorful pies.