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Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onions and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the minced meat to the skillet, breaking it up as it cooks. Cook until the meat is browned and fully cooked through.
Stir in the soy sauce, oyster sauce, sugar, black pepper, and five-spice powder (if using). Let the mixture simmer for another 5 minutes until the flavors combine. Remove from heat and set aside to cool.
Prepare the Pastry:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface. Cut it into 4-6 even squares or circles, depending on your preference for the size of the pies.
Spoon a generous amount of the cooled beef filling onto the center of each pastry square or circle.
Assemble the Pies:
Fold the puff pastry over the filling to form a triangle, rectangle, or half-moon shape, depending on the shape of your pastry.
Press the edges together to seal them tightly. Use a fork to crimp the edges for a decorative finish.
Brush the top of each pie with a beaten egg for a golden, glossy finish.
Bake the Pies:
Place the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up.
Serve:
Remove from the oven and let cool for a few minutes. Serve warm with a dipping sauce, like soy sauce or sweet chili sauce.
Serving and Storage Tips:
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