Curry Beef Pastry Mooncake
Overview
The Mid-Autumn Festival has passed these two days, so it’s appropriate to make traditional mooncakes. In this post-mooncake era, let’s make an innovative puff pastry mooncake that combines Chinese and Western styles. This mooncake is filled with Western-style curry beef and wrapped in Chinese-style Soviet mooncake puff pastry. It tastes delicious and delicious. And it is made into a very pleasing round shape, which is in line with the Chinese concept of reunion. I used 200 grams of beef today, and my little nephew also came. After making it, he ate it all, which seemed like there was not enough. Haha, seeing them eating happily makes me feel so sweet.
Tags
Ingredients
Steps
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Chop the beef into fillings. Chop it by hand and don't mince it too much. Don't use a meat grinder, it will be too minced
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Chop onions and mince garlic
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Put olive oil in the pot, add garlic and sauté until fragrant, add chopped onion and sauté until onion becomes transparent
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Grill the onions aside and add the meat filling
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Stir-fry until the meat changes color slightly
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Then stir-fry evenly with onions
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Add curry cubes
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Stir-fry until the curry is completely melted and evenly coated, let cool and set aside
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Take a piece of puff pastry, roll it into a piece about 2 mm thick, and use a cake mold to cut into lace circles. I didn't have a large lace cutting die, so I used this one instead.
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Cut it out piece by piece and put curry beef filling on the puff pastry
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Cover with another piece of skin and press tightly
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When done, put it into a baking pan, brush the surface with egg wash, and sprinkle with sesame seeds or melon seeds
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Preheat the oven to 170 degrees for 5 minutes. Bake in the oven for 15 minutes
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Roasted beef puff pastry mooncakes, so fragrant
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If you are not making a mooncake shape, you can make it into a dumpling shape and bake it. The taste is the same, this one is faster and more convenient
