These Chinese beef puff pastry pies are delicious for snack, breakfast or meal. The technique for getting the puff pastry is very easy.
👩🍳 Ingredients for 8 pies
400g wheat flour
½ tsp salt
300g ground beef
1 garlic clove
100g green onion
½ tsp salt
½ tsp cumin
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1. Start by preparing the dough dilute half, teaspoon of salt, in 22 centiliters of water. In a mixing bowl put 400 grams of wheat flour, little by little add the salted water, while stirring, knead. When the ingredients are combined form a bowl, cover a little rest for 20 minutes at room temperature.
2. During this time prepare the stuffing, chop a garlic clove, mince 100 grams of green onion. In the mixing bowl put 300 grams of ground beef, half teaspoon of salt, half teaspoon of cumin one tablespoon of glass soy sauce, one tablespoon of oyster sauce, some ground, pepper one teaspoon of, cornstarch, chopped garlic mix all, add the green onion. Mix again, leave it in the fridge the dough has, rested for 20 minutes, knead it for 5 minutes.
3. you can sprinkle with a little flour, pour a little olive oil on the plate, divide the dough into eight parts. Shape each part into a cylinder, coat them with olive oil and leave them in a dish, cover and let rest for another one hour.
4. At room temperature, oil the board and the rolling pin take the piece of dough spread it like this with your hand. Then with the rolling pin, flatten one end a little more, put one portion of stuff stuffing there, enclose it by stretching the dough, add a little oil to the dough gently straight the dough to wrap the, filling, turning it all over. The more you pull the more you will get thin layers. Put the small end below the pie, press down gently to give it a flattened, shape.
5. Pan fry them in one centimeter of olive oil, heat it over low medium heat. For the first 5 minutes put the lid on and flip them from time to time, then leave them for another 5 minutes, without covering. Always flipping them from time to time. Done.