Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon ground ginger
- 1 teaspoon Chinese five-spice powder
- 8 ounces mushrooms, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Large skillet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground beef and cook until no longer pink, about 8 minutes.
4. Add soy sauce, hoisin sauce, ginger, and Chinese five-spice powder and stir to combine.
5. Add mushrooms and green onions and cook until mushrooms are softened, about 5 minutes.
6. In a small bowl, whisk together cornstarch and cold water until smooth.
7. Add cornstarch mixture to beef mixture and stir until thickened, about 1 minute.
8. Place one pie crust in a 9-inch pie plate. Pour beef mixture into pie plate.
9. Place second pie crust on top of beef mixture and crimp edges to seal.
10. Cut several slits in top crust to allow steam to escape.
11. Bake for 25 minutes, or until crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 360
Fat: 18g
Carbohydrates: 25g
Protein: 20g
Substitutions for Ingredients:
- Vegetable oil: Canola oil or olive oil
- Onion: Shallots or leeks
- Ground beef: Ground turkey or ground pork
- Soy sauce: Tamari or coconut aminos
- Hoisin sauce: Oyster sauce or teriyaki sauce
- Mushrooms: Bell peppers or zucchini
Variations:
- Add 1/2 teaspoon red pepper flakes for a spicy version
- Add 1/4 cup diced carrots for a vegetable boost
- Substitute ground turkey or pork for the ground beef
- Use puff pastry instead of pie crust
Tips and Tricks:
- For a flakier crust, use cold butter instead of vegetable oil
- For a crispier crust, brush the top of the crust with an egg wash before baking
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with steamed white rice
- Garnish with chopped green onions
- Serve with a side of stir-fried vegetables
Garnishes:
- Chopped green onions
- Sesame seeds
- Chopped fresh cilantro
Pairings:
- Jasmine rice
- Stir-fried vegetables
- Egg rolls
Suggested Side Dishes:
- Egg rolls
- Stir-fried vegetables
- Steamed white rice
Troubleshooting Advice:
- If the crust is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5-10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food History:
Chinese beef and mushroom pie is a classic Chinese dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of China, where it was traditionally served as a savory snack.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of spice from the Chinese five-spice powder. The mushrooms and onions add a earthy flavor, while the hoisin sauce adds a touch of sweetness.
Serving Suggestions:
This dish is best served warm with a side of steamed white rice or stir-fried vegetables.
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Region: Chinese