Beef Noodle Soup Pot Pie

RECIPE

Beef Noodle Soup Pot Pie

Taiwanese Beef Noodle Soup meets Chicken Pot Pie— Imagine the flavors of slow braised beef simmered in a fragrant broth, then encased inside a buttery crust. This Beef Pot Pie is the ultimate cozy dish, perfect for the upcoming chilly nights and all your fall festivities!

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INSTRUCTIONS

BEEF POT PIE FILLING: Add beef chunks into large bowl. Sprinkle generously with salt and pepper, add 1 tbsp flour, and toss to coat.
Place in a large pot over med-high heat and drizzle just the oil from Everyday Garlic Oil. Sear beef until brown on each side. Set aside.
In the same pot, add more Garlic Oil if needed, then add in ginger, scallions, onions, and tomato. Sauté slighlty until softened.
Next, add in tomato paste, doubanjiang, and sugar. Stir to incorporate for 1-2 minutes. Add in Four Season Scallion Sauce, soy sauce, cooking wine, and water. Put back in the seared beef and the spices. Stir and bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours or until the meat is tender.
Preheat your oven to 400. To a baking dish, pour in the beef stew filling.
Roll out the puff pastry to fit the baking dish. tuck in the edges, cut some slits, and brush with egg wash.
Bake for 15-20 minutes, or until the puff pastry is golden brown.
To serve, sprinkle with cilantro to garnish, and enjoy hot!

Beef Noodle Soup Pot Pie

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