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Chinese Beef Puff Pastry Pies
Crispy, flaky Chinese‑style beef pies made with homemade puff‑pastry dough and a savory cumin‑soy filling. Perfect as a snack or a quick breakfast, these hand‑rolled pies are pan‑fried until golden and served hot.
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Cost Breakdown
Critical Success Points
- • Forming a smooth dough and allowing it to rest
- • Mixing the raw beef filling thoroughly
- • Sealing the dough around the filling without tearing
- • Covering the pies for the first 5 minutes of pan‑frying
Safety Warnings
- • Handle raw ground beef with clean hands and sanitize all surfaces afterward.
- • Hot oil can cause severe burns – use a splatter guard and keep a lid nearby.
- • Ensure the pies are cooked through; internal temperature should reach 71°C (160°F).
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