Pate Chaud Vietnamese Pastry (Printable)
Golden puff pastry filled with seasoned pork, blending Vietnamese and French culinary traditions in a handheld savory treat.
# Ingredient List:
→ 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 (optional)
→ Pastry
11 - 2 sheets frozen puff pastry (about 1.1 pounds total), thawed
12 - 1 large egg (for egg wash)
# How to Make:
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.
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.
07 - Bake for 20 to 25 minutes, or until pastries are puffed and golden brown.
08 - Let cool slightly before serving warm.
# Helpful Tips:
01 -
- The golden puff pastry gives way to juicy seasoned pork in every bite, creating that irresistible crispy-soft contrast
- These freeze beautifully unbaked, so you can always have homemade comfort food ready for unexpected guests or midnight cravings
02 -
- Overfilling causes leaking, so resist the urge to add extra filling even though it looks tempting
- Working quickly with cold pastry prevents the butter layers from melting before baking, which ensures proper puff
03 -
- Freeze unbaked pastries on a tray first, then transfer to bags to prevent sticking
- Add a small pinch of sugar to the egg wash for extra golden color