Korean Minced Beef Pie

Name: Korean Minced Beef Pie
Cuisine: Korean
Ingredients: puff pastry sheets; 500 gram minced beef; 1 large onion finely chopped; 3 tablespoons gochujang paste; 2 cloves garlic minced; 1 tablespoon soy sauce; 1 tablespoon seasame oil; 1 tablespoon sugar optional, to balance the heat; 1 teaspoon ginger minced; 1 carrot; 1 green onion finely chopped; 1 cup peas; 1 egg beaten, for egg wash

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Korean-inspired dishes have become a global culinary phenomenon, blending vibrant flavours with comforting ingredients.

This Korean beef pie recipe takes traditional Western pie elements and infuses them with the bold and spicy kick of gochujang, a staple in Korean cuisine. Perfectly seasoned minced beef mixed with aromatic garlic, ginger, and a touch of sesame oil, all encased in a flaky puff pastry, makes this pie an irresistible treat. Whether you’re looking to impress guests at a dinner party or simply want a new take on a classic comfort food, this recipe delivers a delightful fusion of East and West.

This recipe is versatile and can be prepared using two methods. For those with an electric pie maker, the process is quick and straightforward, resulting in perfectly shaped mini pies with a crisp, golden finish. Alternatively, the traditional pie tin and oven method offer a more rustic approach, ideal for making a large pie that can be sliced and shared. Whichever method you choose, this Korean-inspired beef pie promises to be a flavourful addition to your culinary repertoire, perfect for any occasion.

Korean Minced Beef Pie

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Ingredients

puff pastry sheets
500 gram minced beef
1 large onion (finely chopped)
3 tablespoons gochujang paste
2 cloves garlic (minced)
1 tablespoon soy sauce
1 tablespoon seasame oil
1 tablespoon sugar (optional, to balance the heat)
1 teaspoon ginger (minced)
1 carrot
1 green onion (finely chopped)
1 cup peas
1 egg (beaten, for egg wash)

Instructions

Prepare the filling

Heat a large skillet over medium heat. Add sesame oil followed by the minced garlic, ginger, and chopped onions. Sauté until onions are translucent.
Add the minced beef and cook until browned. Drain any excess fat if necessary.
Stir in gochujang, soy sauce, and sugar (if using). Cook for an additional 2-3 minutes until well combined.
Add the peas and the finely diced carrot and cook until the carrots are softened.
Remove from heat and let the mixture cool slightly. Stir in the chopped green onion.

Assemble and cook the pie (in a pie maker)

If cooking in an electric pie maker, you can follow the instructions of your pie maker from here. This generally entails placing precut puff pastry into your pie maker, add the filling and top and close the lid and cook until browned (generally 8 to 10 mins). You can optionally brush the top of the pies with beaten egg for a golden finish.
If batch making the pies to eat later, you can reheat the pies in an oven at around 200°C for 10 to 15 minutes.

Assemble and cook the pie (in an oven)

Preheat your oven to 200°C.
Place a piece of puff pastry into a greased pie dish, pressing down gently to fit. Spoon in the beef filling, being careful not to overfill.. Place another piece of puff pastry on top and seal the edges by pressing down on the edges with a fork. Brush the top of the pies with beaten egg for a golden finish.
Cook in the preheated oven for about 20-25 minutes, or until the puff pastry is golden brown and crisp.