The home-style recipe for meat pie is as follows:
Ingredients: Beef stuffing raw materials, 500 grams of beef, 1/2 onion, 1 green onion, 20 grams of cooking wine, 20 grams of light soy sauce grams, 10 grams of dark soy sauce, 4 grams of salt, 10 grams of sugar, 50 grams of onion and ginger water, 5 grams of pepper powder, pie crust ingredients, 250 grams of all-purpose flour, 150 grams of water, 3 grams of salt, and 10 grams of oil.
Steps:
1. First chop the beef into minced meat. If you have a meat grinder at home, you can save a little effort.
2. Then chop the onions and green onions into fine pieces and put them into the meat.
3. For the onion and ginger water, you need to soak the onions and ginger for 10 minutes in advance. Add the onion and ginger water little by little, stirring clockwise while adding. Be sure to stir in one direction. Otherwise the meat filling will taste very hard.
4. Mix the meat filling and keep it in the refrigerator for later use.
5. Now let’s knead the dough. Pour all the dough ingredients into the basin together until the dough is smooth. Then let it rest for 15-20 minutes. The rested dough will be softer. exquisite. After the dough has risen, divide the dough into two portions.
6. Take one part and cover it with plastic wrap and put it in a basin. Use a rolling pin to roll the dough into a rectangle of about 30 to 40 cm. The thickness should be even and as thin as possible. Also pay attention to sprinkle hand powder under the dough to prevent it from sticking to the panel. Then the key point comes. Use a knife to cut the dough four times as shown in the picture, but be careful not to cut it in the middle. This will make it look like the dough is divided into 6 parts.
7. Then we spread the prepared meat filling evenly on five pieces of the dough. Do not add filling to the upper right corner piece.
8. After the filling is evenly spread, first cover the piece of dough without filling, and then pinch the edge of the dough tightly to prevent the filling from leaking out.
9. Next, turn the sealed piece 180 degrees to the left, cover it on the left piece, and seal the dough edge again.
10. At this time, we must complete the first and second steps in sequence.
11. Fold the remaining dough at once. What you want to fold is one layer of dough and one layer of fillings, which is a thousand-layer beef patty with 6 layers of dough and 5 layers of meat fillings.
12. Remember to seal the dough and make the seal as thin as possible to prevent the pie from being cooked because the seal is too thick when baking.
13. The next step is to fry the pie. It is best to find a non-stick pan with a little more oil. When the oil is 50% hot, put the pie into the pan. The process of frying the pie should be complete. Turn down the heat and fry one side until it turns golden brown, then flip over and fry the other side. Remember to cover the pan except when turning the pie over, because this thousand-feuille pie is thicker and will cook faster with the lid on.
14. In addition, because the pie crust is relatively thin, you should be gentle when turning it over to avoid breaking the crust.
15. The fried pie can be divided into two pieces by cutting a knife in the middle, or it can be divided into four pieces by cutting a cross knife. Northerners generally like to eat it freshly out of the pan while it is hot. The crust is crispy and the inside is crispy. The filling is tender, fragrant and juicy, but don’t burn your mouth! A Chaoshan friend of mine doesn’t quite understand why northerners always like to eat it while it’s hot. One is due to personal eating habits, and the other is that if you don’t eat many delicacies while they’re hot, the skin will no longer be crispy and will become soft, and the soup may solidify, making it taste less delicious. It tastes delicious fresh out of the pan, but this eating habit really varies from person to person. Some people like to eat cold food, while others like to eat hot food.