Chinese Beef Puff Pastry Pies Recipe

Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.
Add the Ice-Cold Water
Gradually add the ice-cold water, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough; it should be shaggy and slightly sticky.
Form the Dough and Chill
Turn the dough onto a floured surface and gently press it together. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up the butter and relax the gluten.
Step 3: Roll and Fold the Dough for Extra Flakiness
Roll Out the Dough
On a floured surface, roll the chilled dough into a large rectangle, about 1/4 inch thick.
Fold the Dough
Fold the dough in thirds, like a letter, then rotate it 90 degrees. Roll it out again, repeating the process of folding and rotating three times to create thin, flaky layers.
Chill the Dough Again
Wrap the dough in plastic wrap and chill for another 15-20 minutes. This ensures the layers hold their shape when baking, resulting in a perfectly crisp pastry.
Step 4: Assemble the Beef Puff Pastry Pies
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles from the dough. Re-roll any scraps to make more circles as needed.