Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these irresistible Mini Meat Pies with Soy Sauce! Imagine biting into a perfectly golden, flaky pastry that reveals a savory, umami-packed beef filling that'll make your taste buds dance. These bite-sized delights are not just a meal, they're a flavor explosion that combines the best of Asian fusion cuisine with classic comfort food – and the best part? They're ridiculously easy to make!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian Fusion
Serves: 12 mini pies
Ingredients
- 1 lb ground beef
- 1/4 cup soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 package puff pastry
- 1 egg, beaten (for egg wash)
- Green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with non-stick cooking spray or parchment paper liners.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook for 5-7 minutes until no pink remains.
- Add minced ginger and garlic to the beef, stirring continuously for 1-2 minutes to release their aromatic flavors.
- Pour soy sauce into the beef mixture, stirring to combine thoroughly. Reduce heat and simmer for 3-4 minutes until sauce is slightly reduced.
- Remove beef mixture from heat and let it cool slightly for 5 minutes to prevent soggy pastry.
- Roll out puff pastry sheet and cut into 12 equal circles, slightly larger than the muffin tin cups.
- Gently press pastry circles into each muffin cup, allowing edges to slightly overhang.
- Spoon the beef mixture evenly into each pastry-lined cup, filling about 3/4 full.
- Cut additional pastry circles for pie tops, and place over each filled cup.
- Crimp edges to seal, and brush each mini pie top with beaten egg wash.
- Cut small vents on top of each pie to allow steam to escape.
- Bake in preheated oven for 18-20 minutes until pastry is golden brown and crispy.
- Remove from oven and let cool for 5 minutes. Garnish with finely chopped green onions before serving.
Tips
- Keep your puff pastry cold: Work with chilled pastry to ensure maximum flakiness and prevent it from becoming too sticky.
- Don't overfill your pies: Leave a little space to prevent the filling from bubbling over and ensure even cooking.
- For extra flavor, consider adding a splash of sesame oil or a sprinkle of red pepper flakes to your beef mixture.
- Use a sharp knife when cutting pastry circles to get clean, precise edges.
- If you want a deeper golden color, brush the egg wash on twice – once before baking and once halfway through cooking.
- Let the pies rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These mini pies are perfect for meal prep – they reheat beautifully in an air fryer or oven, maintaining their crispy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 45mg
