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For those who don`t know, pate chaud/banh pate so is a Vietnamese savory puff pastry. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork but chicken and beef are also commonly used now. This pastry is French inspired but is commonly found in Vietnamese bakeries. These pastries are one of those staple foods we have at my family parties and usually we order them from bakeries. But this time around, I thought I`d give it a try to make them and they came out SUPER GOOD so I thought I`d share the recipe with y`all! :)
14oz ground pork
1 medium onion, diced
1½ tbsp oyster sauce
½ tsp sesame oil
1tbsp cooking wine
½ tsp ground black or white pepper
2 pack puff pastry
1. Defrost your puff pastry just right before you start for about 10-15 minutes.
For the Filling:
2. In a bowl, combine all the ingredients except for the egg. Mixed well and set aside.
3. To prevent from sticking, dust just a slight amount of flour to your work surface (counter/cutting board) and rolling pin.
4. Use any round cookie cutter to cut your pastry or cut them into squares. I just use my round cup or estimate the squares. It`s not a big deal.
5. Cut the first pastry sheet and line them on a non-stick baking tray. Place 1tbsp of the filling to the center.
6. Gently press down using a champagne glass or with your fingers to help secure seal the pastry. Use a fork to pinch all around the edge to make it more fun, nicer presentation and extra seal to the pastry.
7. Preheat the oven at 325 to 350 degree.
8. Whist egg yolk and brush evenly on top the patechaud and bake in the middle rack until you see golden color for about 30 to 35 minute depending on the temperature of the stove.
9, Remove from the oven, allow them to cool for about 5 minutes and enjoy!