Preparation time: 20min
Cooking time: 20 min
Servings: 14 pieces
Vietnamese Pâté Chaud also called Bánh Pa Tê Sô in Vietnamese
Those are delicious meat pie that you can prepare for pre-dinner drink or starter with a green salad. There are generally cut into round shape but you can make them square, triangle or other. I let you have a wild imagination.
250g of ground pork
2 puff pastry sheets
Half of a small onion
3tbsp of oyster sauce
1tbsp of fish sauce
Some coarse kosher salt
A pastry cutter of 5.5cm
Preheat your oven to 180°C
Finely dice the onion. In a bowl mix together the pork, onion, salt, pepper, oyster sauce, fish sauce, one egg. Until well combined.
With one puff pastry sheet, I can make 14 round shapes with a pastry cutter of 5.5cm.
Place one tablespoon of the filling in the center of each round. Close with another piece of a round of puff pastry, softly press around the edge. Put them on a baking sheet lined with parchment paper. Using the tines of a fork, crimp the edges of each pastry. Repeat with the left pastry round. Brush the top of each pastry with a beaten egg.
Bake until puffed and golden-brown. Around 20 minutes.
Serve them hot. Enjoy!