Chinese Beef Puff Pastry Pies (Niu Rou Su Bing) Recipe

Chinese Beef Puff Pastry Pies, or Niu Rou Su Bing, are a delightful savory snack that perfectly combines aromatic spices, tender beef, and a crispy, flaky pastry shell. These golden, bite-sized pies are a popular street food in China but also make an excellent addition to any home meal or party spread.

Whether you’re new to making Chinese pastries or an experienced cook, this recipe will guide you through the process of creating these crispy, flavorful pies with a delicious beef filling.

Ingredients

For the Beef Filling:

1 lb (450g) ground beef (or finely chopped beef for a chunkier texture)
2 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of 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, for authenticity)
1 tsp cornstarch (to thicken the filling)
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)

Instructions

Step 1: Prepare the Beef Filling

Heat the Oil: Start by heating the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for 3-4 minutes, until the onion becomes translucent. This creates a savory base for the beef filling.
Add the Beef: Stir in the ground beef (or diced beef for more texture) and cook, breaking up the meat as it browns. Continue cooking for 5-7 minutes, until the beef is fully cooked and tender.
Season the Filling: Once the beef is browned, add the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and Chinese five-spice powder (if using). Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Thicken the Filling: Dissolve the cornstarch in 1/4 cup of water, then pour it into the beef mixture. Stir constantly for 1-2 minutes until the mixture thickens and becomes glossy. Remove from heat.
Add Green Onions and Cool: Stir in the chopped green onions and let the filling cool to room temperature. Cooling the filling prevents the pastry from becoming soggy.

Step 2: Make the Puff Pastry Dough

Making puff pastry from scratch requires patience, but the extra flakiness it adds is well worth the effort. If you’re short on time, you can use store-bought pastry, but making it yourself offers a more authentic touch.

Mix the Dry Ingredients: In a large bowl, combine the flour and salt, mixing well to ensure even distribution.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps of butter. This is what gives the pastry its flaky texture.
Add Ice-Cold Water: Gradually add the ice-cold water, stirring gently until the dough begins to come together. You may need to add more water, a tablespoon at a time, until the dough holds together without being sticky.
Chill the Dough: Turn the dough onto a lightly floured surface and knead it gently until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the dough to relax.

Step 3: Assemble the Pies

Once the beef filling has cooled and your dough is ready, it’s time to assemble the pies.

Roll Out the Dough: On a floured surface, roll out the dough to a thin rectangle, about 1/8 inch thick. The thinner the dough, the flakier your pies will be.
Cut the Dough: Using a knife or pastry cutter, divide the dough into squares or circles, depending on the size of pies you prefer. A 3-inch circle is a good size for individual servings.
Fill the Pastry: Place a spoonful of the cooled beef filling in the center of each pastry piece. Be careful not to overfill, as it can cause the pies to burst during baking.
Seal the Pies: Fold the dough over the filling to form a half-moon shape, or pinch the edges together to create a round package. Press the edges firmly with a fork or your fingers to seal them.
Egg Wash: Brush each pie with a mixture of beaten egg yolk and water to give them a golden, glossy finish when baked.

Step 4: Bake the Pies

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Bake the Pies: Arrange the pies on the prepared baking sheet, leaving a little space between them for even baking. Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
Cool and Serve: Allow the pies to cool for a few minutes before serving. They are best enjoyed warm, with the crisp pastry and flavorful beef filling.

Tips for Success

For an even flakier crust, ensure the butter in the puff pastry dough is cold, and avoid overworking the dough during mixing and rolling.
Adjust the seasonings in the beef filling to suit your preferences. For a spicier filling, add chili paste or red pepper flakes.
Freezing Option: You can make these pies ahead of time and freeze them before baking. Simply assemble the pies, freeze them on a baking sheet, and transfer them to a storage bag once frozen. When you’re ready to bake, just add a few extra minutes to the cooking time.

Conclusion

Chinese Beef Puff Pastry Pies (Niu Rou Su Bing) are an irresistible treat with a savory beef filling wrapped in a golden, flaky pastry. Whether you’re preparing them for a party or enjoying them as a casual snack, these pies are sure to impress. With this detailed recipe, you can easily recreate this delicious Chinese street food right at home and enjoy the perfect blend of flavors and textures. Happy cooking!