The meat pies have a crust like a fried bun: crisp, but not cracker-crisp, with no doughy gumminess. And the inside is just loaded with juices, like eating a pie soup dumpling, says Jase. “The trick that worked for me was to place a pie in the saucer and gently crack it open to let the juice pour out onto the saucer. Break the pie up into manageable pieces, since the meat is pretty firm and not a loose filling, pick up with chopstick and slurp some of the juices out of the saucer. I’m not sure if this is the right way to do it but it worked for me. At least it was better than my first try when I picked up a pie, bit into it and managed to send juices spurting all over the place and down my hands. I’m sure I was an amusing sight.”
Every filling retains the distinctive flavor of its meat, from the lamb meat pie to the pork and leek meat pie. And if the meat pies are like soup dumplings, then the homeland meat cake is like a savory baklava: layers of flaky pastry, with meat sandwiched in between.
Beijing Pie House [San Gabriel Valley]
846 E. Garvey Avenue, Monterey Park
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