Beef and ginger pastries

Beef and Ginger Pies – A Flavorful Culinary Journey

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 4-6

Who doesn't love the crispy taste of a steaming pie filled with succulent meat and aromatic spices? This beef and ginger pie recipe is a perfect blend of tradition and innovation, inspired by recipes from various corners of the world, yet lovingly adapted to our style. Not only are they delicious, but they are also very versatile – perfect for a family dinner or to impress guests at a party.

Ingredients:

- 1 kg bread dough (you can use store-bought dough or make it at home)
- 1 kg beef (choose good quality meat with a little fat)
- 1 piece of ginger (about 50-70 g)
- 3-4 cloves of garlic
- 2 large onions
- 1 tablespoon garam masala (you can adjust the amount to taste)
- 1 tablespoon curry powder
- 1 egg (to seal the pies)
- Flour (for dusting)
- Oil (for frying)
- Salt (to taste)
- Sauce (optional, we recommend soy sauce or a mushroom sauce like Mushrooms Oyster Sauce)

Nutritional information:
The pies are rich in protein due to the beef, and ginger adds antioxidants and has anti-inflammatory properties. Each serving provides approximately 500-600 calories, depending on the size of the pies and the amount of oil used for frying.

Step by step:

1. Preparing the filling:
Start by finely chopping the ginger and garlic. These ingredients will add a distinctive flavor and unmistakable aroma to your pies. Place the minced meat in a large bowl and add the sliced onions, chopped ginger, and garlic. Sprinkle in the garam masala and curry powder, mixing the ingredients well. Season with salt to taste.

2. Cooking the filling:
Heat a heavy-bottomed pan over low heat (without oil) and add the meat mixture. Cook for about 30 minutes, stirring occasionally to avoid clumping. The goal is to achieve a juicy and flavorful filling.

3. Preparing the dough:
On a floured surface, roll out the bread dough into a thin sheet. Cut the dough into strips about 10 cm wide. These strips will become the base of your pies.

4. Filling the pies:
Place a tablespoon of the meat mixture in the center of each strip of dough. Moisten the edges with beaten egg to seal them together. Fold the dough to form triangular pockets, ensuring they are well sealed to prevent opening during frying.

5. Frying the pies:
In a deep pan, heat the oil. When hot (test with a small piece of dough; if it sizzles, it’s ready), add the pies, being careful not to overcrowd the pan. Fry until golden and crispy on both sides, about 3-4 minutes on each side.

6. Finishing:
Remove the pies onto a paper towel to absorb excess oil and sprinkle with salt to taste. They are delicious served warm, alongside a flavorful sauce.

Serving suggestions:
Beef and ginger pies pair perfectly with a sweet and sour or spicy sauce. We recommend serving them with soy sauce or mushroom sauce, which will complement the rich flavor of the meat. They can also be enjoyed at breakfast, alongside a glass of buttermilk or yogurt.

Tips and variations:
- You can replace beef with chicken or turkey for a lighter option.
- Add chopped vegetables (carrots, peas) to the filling for a vegetarian option.
- If you prefer a spicier taste, add a few slices of chili pepper to the filling.

Frequently asked questions:
1. Can I freeze the pies?
Yes, you can freeze them before frying. Make sure to divide them into portions and wrap them well.

2. What can I use instead of garam masala?
If you don’t have garam masala, you can use a combination of cumin, coriander, and cinnamon.

3. How can I make the dough at home?
You can make a simple dough from flour, water, yeast, and salt. Let it rise for an hour before use.

This beef and ginger pie recipe is not just a simple meal, but an opportunity to enjoy cooking and bring a touch of warmth and flavor into your life. Whether you enjoy them alone, with family, or with friends, these pies are sure to bring smiles and applause!