Pate Chaud Savory Pork Pastries (Print Version)
Golden flaky pastry parcels filled with savory spiced pork, blending Vietnamese and French culinary traditions.
# What You Need:
→ Meat Filling
01 - 10.5 ounces 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 pounds total), thawed
12 - 1 large egg, beaten for egg wash
# Directions:
01 - In a mixing bowl, combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil. Mix thoroughly until well incorporated and seasonings are evenly distributed throughout the meat.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
03 - On a lightly floured surface, roll out puff pastry sheets to about 1/8 inch thickness. Cut into 10 circles using a 3.5-inch round cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Brush the edges with beaten egg. Cover with remaining pastry circles, pressing firmly to seal. Crimp edges with a fork for decorative finish.
05 - Brush tops of assembled pastries with remaining beaten egg to achieve golden-brown finish.
06 - Arrange pastries on prepared baking tray, leaving space between each for expansion. Bake for 20-25 minutes until puffed and golden brown.
07 - Let cool slightly for 5 minutes before serving warm.
# Insider Tips:
01 -
- The golden puff pastry creates the most satisfying crunch when you bite into it
- These freeze beautifully so you can always have homemade snacks ready
02 -
- Dont overfill or the filling will burst through during baking
- Keep the pastry chilled between steps if your kitchen is warm
03 -
- Crimp the edges with a fork dipped in flour to prevent sticking
- Rotate the tray halfway through baking for even browning