Pate Chaud Vietnamese Pastry (Print Version)
Flaky puff pastry filled with savory seasoned pork, a beloved Vietnamese-French fusion snack
# What You'll Need:
→ Meat Filling
01 - 10.5 oz ground pork
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon sesame oil
→ Pastry
11 - 2 sheets frozen puff pastry (about 1.1 lbs total), thawed
12 - 1 large egg, for egg wash
# How-To Steps:
01 - Combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil in a mixing bowl. Mix thoroughly until well incorporated.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper.
03 - On a lightly floured surface, roll out puff pastry sheets to about 1/8 inch thickness. Cut into 10 circles (about 3.5 inches in diameter).
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles.
05 - Brush the edge of each filled circle with beaten egg. Cover with a second pastry circle, pressing edges to seal. Crimp edges with a fork for a decorative touch.
06 - Brush tops with remaining beaten egg for a golden finish.
07 - Arrange pastries on the prepared baking tray, leaving space between each.
08 - Bake for 20 to 25 minutes, or until pastries are puffed and golden brown.
09 - Let cool slightly before serving warm.
# Expert Tips:
01 -
- These pastries freeze beautifully, so you can keep a stash for unexpected guests or midnight cravings
- The fusion of French technique with Vietnamese flavors creates something uniquely comforting yet impressive
02 -
- Keep the pastry cold while working, otherwise it becomes difficult to handle and wont puff properly
- Seal the edges thoroughly or the filling will leak out during baking
03 -
- Use a fork to crimp the edges not just for decoration but to ensure a tight seal
- Don't overfill the pastries or they'll burst during baking