Chinese Beef Puff Pastry Pies: A Savory Snack with Flaky Perfection

Serve these beef puff pastry pies as an appetizer or snack alongside a fresh salad or dipping sauce.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore the crispiness of the pastry.
Variants:

Vegetarian Option: Replace the ground beef with sautéed mushrooms, tofu, or a combination of vegetables for a plant-based filling.
Spicy Version: Add chopped fresh chilies or a dash of chili paste to the beef filling for extra heat.
More Herbs: Add fresh ginger or a bit of chopped mint for a fresh, fragrant twist.
Mini Pies: Use smaller squares of puff pastry for mini pies, perfect for finger food at parties or gatherings.
FAQ:
Q: Can I use phyllo dough instead of puff pastry?
A: While phyllo dough can be used, it will result in a different texture, as it’s much thinner and crisper. Puff pastry gives the pies a more substantial, flaky finish.

Q: Can I freeze these pies before baking?
A: Yes, you can freeze the assembled pies. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Q: Can I make the beef filling ahead of time?
A: Absolutely! You can prepare the beef filling up to 2 days in advance and store it in the refrigerator. Just assemble the pies when ready to bake.