Beef and celery puff pastry

Overview

How to cook Beef and celery puff pastry at home

Tags

• staple food
• home cooking
• beef
• celery
• chives
• five spice powder
• old soy sauce
• onions
• oyster sauce
• quail eggs
• water chestnut
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 The dough is fermented. I mixed it up the night before and it was ready in the morning. Because it took a long time, I had to add less yeast.

   

2. 2 The beef filling is also cut and mixed the night before. Add the main ingredients and ingredients, stir vigorously in one direction until the meat filling is thick, put it in the refrigerator, and take it out early the next morning. Roll the dough into a round shape, cut a knife in the radius of the circle, and then spread three-quarters of the dough into a thin and even layer of meat filling.

   

3. 3 Gently fold the remaining quarter without stuffing to three-quarters of the stuffed area, and then to two-quarters.

   

4. 4 Finally it changes from a circle to a triangle.

   

5. 5 Press the corners lightly, use a plate to cut off the excess and shape. Add oil to the pan, lower heat, and uncover.

   

6. 6 After about 3 minutes, turn it over. It’s golden. Does it make you want to eat?

   

7. 7 Brown the other side for about 3 minutes. If there is less oil in the pan, add some more.

   

8. 8 Remove from the pan and use absorbent paper to absorb excess fat, then cut into pieces and serve.