Pate Chaud Vietnamese Pastry (Printable Version)

Flaky golden pastry pockets stuffed with savory seasoned pork

# 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 for egg wash

# How To Make:

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. Brush the edge of each filled circle with beaten egg. Cover with a second pastry circle, pressing the edges to seal. Crimp edges with a fork for a decorative touch.
05 - Brush tops with remaining beaten egg for a golden finish.
06 - Arrange pastries on the prepared baking tray, leaving space between each. Bake for 20 to 25 minutes, or until pastries are puffed and golden brown.
07 - Let cool slightly before serving warm.

# Expert Advice:

01 -
  • The combination of buttery puff pastry and savory pork filling creates this incredible hot and cold contrast that nobody can resist
  • You can make a whole batch in under an hour and they reheat beautifully for quick breakfasts all week
02 -
  • Overfilling causes bursting during baking, so keep the filling centered and leave about half an inch of pastry border all around
  • Chilling assembled pastries for 15 minutes before baking helps them hold their shape and develop even flakier layers
03 -
  • Place the baking tray on the lowest oven rack for the first 10 minutes to ensure the bottom crust cooks through before the top gets too dark
  • Let the pastries rest on the baking sheet for 5 minutes after baking to prevent the filling from leaking out when you move them

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