Pate Chaud Vietnamese Pork Pastry (Printable view)
Flaky golden puff pastry filled with savory seasoned pork. A beloved Vietnamese-French fusion snack.
# What You'll 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 (optional)
→ Pastry
11 - 2 sheets frozen puff pastry (about 1.1 pounds total), thawed
12 - 1 large egg, beaten (for egg wash)
# 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 and smooth.
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 using a 3.5-inch round cutter or pastry cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Leave a small border around the edges.
05 - Brush the edge of each filled circle with beaten egg. Cover with a second pastry circle, pressing firmly to seal. Crimp edges with a fork for a secure seal and decorative finish.
06 - Brush tops of sealed pastries with remaining beaten egg for a golden, glossy finish.
07 - Transfer pastries to the prepared baking tray, spacing them 2 inches apart to allow for expansion during baking.
08 - Bake for 20 to 25 minutes, or until pastries are puffed and deeply golden brown. Rotate tray halfway through for even browning.
09 - Let cool on the baking tray for 5 minutes before serving warm.
# Expert Advice:
01 -
- Flaky layers shatter beautifully with each bite revealing a steaming savory center that feels like comfort and celebration all at once
- These pastries freeze brilliantly so you can keep a stash ready for unexpected guests or midnight cravings
02 -
- Overfilling will cause bursting during baking so resist the urge to add just a little more meat
- Folding the pastry circles creates pockets that can trap steam which helps cook the filling evenly
03 -
- Work quickly with cold pastry to prevent butter from melting which ruins the flaky layers
- Chilling filled pastries for 15 minutes before baking helps them hold their shape better