Pan Fried Multi-Layer Meat Pie Recipe - Crispy and Juicy



- 250g all-purpose flour

- 2g salt

- 1/2 tbsp oil

- 145g water

- 400g ground beef

- 2 scallions



- 1 tbsp soy sauce

- 1 tbsp Chinese cooking wine

- 1/2 tbsp dark soy sauce

- 3g salt

- 2g black pepper

- 1g Sichuan peppercorn powder

- 1g sugar

- 2oz chicken stock or water

- 2 tsps oil


1-  Dough: Mix the flour, salt, oil, and water together to roughly form a dough. Cover it and let it rest for 30 min.

2- Filling: Mix the meat and seasonings together. Set it aside for later use.

3- Knead the dough until it is smooth, divide it into 4 pieces and shape each piece into a ball shape. Roughly roll out each piece and let them rest for 10 min.

4- After resting, the dough will be very elastic and stretchy. Roll out the dough into a big thin sheet (thickness: 1.5 - 2mm).

5- Spread on the filling and fold the dough three times to create the layers. Remember to seal the seam to secure the juice inside the pie.

6- Pan frying: Pour 2 tbsps oil into a pan after the pan is hot and fry on medium heat. Pan fry each side for 5 min, flip it every 2-3 min. The meat pie will be ready when both sides are golden and crispy.

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