Chinese Beef Pie

  • Steps
  • Ingredients


  • For the Chinese Beef Pies, combine the flour and salt in a large bowl. Create a well in the centre and slowly pour in water whilst mixing with a fork. Turn dough onto a lightly floured surface and knead until elastic. Return dough to bowl, cover with cling film and allow to rest for 20 minutes.
  • For the filling, place the remaining ingredients, except vegetable oil, with a pinch salt into a medium bowl and stir well to combine. To check the seasoning, place a small pan on medium heat and cook a small amount of the filling until browned. Taste and adjust seasoning as desired. Set the remaining filling aside.
  • Divide dough into 8 equal pieces, and working with one piece at a time, roll into a 12-15cm round, using extra flour for dusting if required. Keep dough and rounds covered at all times to prevent drying out.
  • For the Roasted Sichuan Chilli Oil, place vegetable oil, cinnamon, star anise, bay leaves and Sichuan peppercorns in a small saucepan over low heat and cook until the oil becomes fragrant, about 20 minutes. Increase heat to high and cook for a further 2 minutes then remove from the heat.
  • Meanwhile, place the chilli flakes, chilli powder and salt into a medium heatproof bowl. Carefully strain the oil through a fine sieve into the bowl with chilli and salt, stir well and set aside to infuse until needed.
  • To assemble the pies, place 1 – 2 tablespoons of the filling into the centre of each wrapper.
  • Place wrapper flat onto a working surface and working using your index fingers and thumbs, pleat and pinch the edge of the wrapper inwards over the filling to form what resembles a money bag.
  • Pinch and twist the dough at the end to ensure it is completely enclosed and sealed. Repeat with remaining dough rounds and filling.
  • Place a large frypan over medium heat with 2 tablespoons vegetable oil. Working in two batches, place the pies into the oil, pleated side down, and press down to flatten. Cook until golden, about 3 – 5 minutes. Flip and cook for a further 3 – 5 minutes, adding more oil to the pan as required. Remove from the pan and set aside on paper towel.
  • Serve immediately with Roasted Sichuan Chilli Oil and a garnish of coriander and sesame seeds.