Chinese Beef Puff Pastry Pies

Ingredients

• 400 g Wheat flour (all‑purpose) (For the dough)
• 0.5 tsp Salt (Divided: half for dough, half for filling)
• 220 ml Water (Room temperature)
• 300 g Ground beef (Lean, 80/20 works well)
• 1 Garlic clove (Finely minced)
• 100 g Green onion (scallion) (Finely minced)
• 0.5 tsp Ground cumin
• 1 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 0.25 tsp Ground black pepper (A pinch)
• 1 tsp Cornstarch (Helps bind the filling)
• 100 ml Olive oil (For coating dough and pan‑frying (≈1 cm depth))

Instructions

1. Make the dough

   In a mixing bowl, dissolve ½ tsp salt in 220 ml water. Gradually add 400 g wheat flour while stirring, then knead until the dough is smooth and no dry flour remains.

   Time: PT5M

2. Rest the dough

   Cover the bowl with a damp cloth and let the dough rest at room temperature for 20 minutes.

   Time: PT20M

3. Prepare the filling

   Finely mince 1 garlic clove and 100 g green onions. In a separate bowl combine 300 g ground beef, the minced garlic, green onions, ½ tsp salt, ½ tsp ground cumin, 1 tbsp light soy sauce, 1 tbsp oyster sauce, a pinch of ground black pepper and 1 tsp cornstarch. Mix until evenly incorporated.

   Time: PT10M

4. Chill the filling

   Cover the bowl with plastic wrap and refrigerate for 10 minutes to let the flavors meld.

   Time: PT10M

5. Knead rested dough

   After the 20‑minute rest, knead the dough again for about 5 minutes, sprinkling a little flour if it sticks.

   Time: PT5M

6. Portion and oil the dough

   Divide the dough into eight equal pieces, roll each into a short cylinder, brush lightly with olive oil, place on a plate, cover and let rest for 1 hour at room temperature.

   Time: PT1H

7. Roll and fill pies

   On a lightly oiled board, flatten each piece with your hand then roll with a pin into a thin oval, leaving one edge slightly thicker. Place a heaping tablespoon of filling near the thicker edge, then gently stretch and fold the dough over, sealing the edges by pinching. Flip the sealed pie, brush the top with a little oil, and press gently to flatten.

   Time: PT15M

8. Pan‑fry the pies

   Heat about 1 cm of olive oil in a skillet over medium‑low heat. When shimmering, add the pies in a single layer. Cover and cook for 5 minutes, turning occasionally. Remove the lid and continue to fry another 5 minutes, flipping every minute, until the pastry is golden‑brown and crispy.

   Time: PT12M

9. Serve

   Transfer the pies to a paper‑towel‑lined plate to drain excess oil, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

40 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Wheat flour (all‑purpose): Bread flour, All‑purpose flour
• Instead of Salt: Sea salt
• Instead of Ground beef: Ground pork, Ground turkey
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Green onion (scallion): Chives
• Instead of Ground cumin: Coriander powder (adds a different note)
• Instead of Light soy sauce: Tamari
• Instead of Oyster sauce: Hoisin sauce (different flavor)
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Olive oil: Vegetable oil, Canola oil

Equipment Needed

• Mixing bowl
• Measuring cup or kitchen scale
• Wooden spoon or spatula
• Knife
• Cutting board
• Rolling pin
• Frying pan / skillet
• Lid for pan
• Tongs or flat spatula
• Plate or tray for resting
• Paper towels

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Cold water and a short rest keep the pastry layers flaky.
• A pinch of sugar in the dough can aid browning, but is optional.
• For extra aroma, add a few drops of sesame oil to the filling.

Troubleshooting

Storage

Refrigerator: Store cooked pies in an airtight container for up to 2 days. Reheat in a skillet or oven to restore crispness.

Freezer: Uncooked pies can be frozen on a tray, then transferred to a zip‑lock bag. Freeze up to 1 month. Fry directly from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours; the pastry will become soggy.

Make-Ahead Tips

• Make the dough a day ahead and keep it wrapped in the fridge.
• Prepare the filling and store it covered in the fridge for up to 24 hours.
• Uncooked pies can be frozen on a tray, then transferred to a zip‑lock bag; fry directly from frozen, adding a minute to cooking time.