Japanese Meat Pie Recipe

Ground beef: The main protein component, providing a rich and savory base.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with its aromatic qualities.

Soy sauce: Brings umami and saltiness to the dish.

Mirin: A sweet rice wine that adds a subtle sweetness and complexity.

Sugar: Balances the savory elements with a touch of sweetness.

Puff pastry: The flaky, buttery crust that encases the filling.

Egg: Used for the egg wash to give the pastry a golden, glossy finish.

To ensure your puff pastry is perfectly flaky and golden, make sure it stays cold before baking. If the pastry warms up too much while you're working with it, pop it back in the fridge for a few minutes. This helps maintain the layers and prevents the butter in the pastry from melting prematurely, which is key to achieving that delightful crispiness.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground pork: Ground pork offers a slightly sweeter and richer taste, which can complement the other flavors in the recipe.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a subtle complexity to the dish.

• onion - Substitute with leeks: Leeks provide a more delicate onion flavor and can add a different texture to the filling.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of sweetness.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• mirin - Substitute with rice vinegar: Rice vinegar mixed with a bit of sugar can mimic the sweet acidity of mirin.

• mirin - Substitute with dry sherry: Dry sherry can provide a similar depth of flavor and sweetness.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, complex sweetness that can enhance the dish.

• puff pastry - Substitute with phyllo dough: Phyllo dough can create a flaky, crispy crust, though it requires more layers.

• puff pastry - Substitute with pie crust: Pie crust can provide a buttery and tender alternative to puff pastry.

• egg - Substitute with milk: Brushing milk on the pastry can help achieve a golden brown color, though it won't provide the same shine as an egg wash.

• egg - Substitute with butter: Melted butter can also be used to brush the pastry for a rich, golden finish.

• Allow the Japanese meat pie to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the puff pastry soggy.
• For short-term storage, wrap the meat pie tightly in plastic wrap or aluminum foil. Place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
• For longer storage, wrap the cooled meat pie in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container. It can be frozen for up to 2 months.
• When ready to reheat, preheat your oven to 180°C (350°F). If the meat pie is refrigerated, remove the wrapping and place it on a baking sheet. Heat for about 15-20 minutes or until warmed through.
• If reheating from frozen, do not thaw the meat pie. Remove the wrapping and place it directly on a baking sheet. Bake for 25-30 minutes or until the pastry is crisp and the filling is hot.
• For individual portions, slice the meat pie before storing. Wrap each slice in plastic wrap and then in aluminum foil. Store in an airtight container in the freezer. Reheat slices in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
• Avoid microwaving the meat pie as it can make the puff pastry soggy. The oven method ensures a crisp and flaky texture.

• Preheat your oven to 180°C (350°F). Place the leftover Japanese meat pie on a baking sheet. Cover it loosely with aluminum foil to prevent the pastry from over-browning. Bake for about 15-20 minutes or until heated through.
• For a quicker method, use a microwave. Place a slice of the meat pie on a microwave-safe plate. Cover it with a damp paper towel to keep the pastry from drying out. Heat on medium power for 1-2 minutes, checking periodically to ensure it heats evenly.
• If you have an air fryer, preheat it to 160°C (320°F). Place the Japanese meat pie inside and heat for about 5-7 minutes. This method helps maintain the crispiness of the puff pastry.
• For stovetop reheating, use a non-stick skillet over medium-low heat. Place the meat pie in the skillet and cover it with a lid. Heat for about 5-10 minutes, flipping occasionally to ensure even heating.

• Oven: Preheat to 200°C (400°F) for baking the meat pie.

• Mixing bowl: Combine ground beef, chopped onion, minced garlic, soy sauce, mirin, and sugar.

• Knife: Finely chop the onion and mince the garlic.

• Cutting board: Provide a surface for chopping the onion and mincing the garlic.

• Rolling pin: Roll out the puff pastry on a floured surface.

• Floured surface: Prevent the puff pastry from sticking while rolling it out.

• Baking sheet: Place the assembled meat pie on it for baking.

• Pastry brush: Brush the top of the pastry with beaten egg for a golden finish.

• Small bowl: Beat the egg for the egg wash.

• Measuring spoons: Measure out the soy sauce, mirin, and sugar.

• Spatula: Mix the meat mixture thoroughly in the mixing bowl.

Prepare the filling: Mix the ground beef, onion, garlic, soy sauce, mirin, and sugar the night before and store it in the fridge.

Use pre-chopped ingredients: Buy pre-chopped onions and pre-minced garlic to save chopping time.

Ready-made pastry: Use store-bought puff pastry to avoid making it from scratch.

Quick egg wash: Use a pastry brush to quickly apply the beaten egg for a golden finish.

Batch cooking: Double the recipe and freeze half for a quick meal later.