Banh Pate So (pate Chaud) |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Pate Chaud is a french influenced pork filled Vietnamese pastry which in translation means Hot Pie . They are a real crowd pleaser - even kids love them! I make my own puff pastry but you can use premade frozen if you prefer. Read more . Enjoy :-) Ingredients:
filling |
1 lb ground pork (or chicken) |
1 medium yellow onion, minced |
1/2 cup oyster mushrooms, thinly sliced (any mushroom works) |
1/4 cup celery, minced |
1/4 cup carrots, grated |
1/4 cup bean thread noodles, soaked in warm water about 10 min and cut (optional) |
1 tbs fish sauce |
1 tbs soy sauce |
1 tablespoon sugar |
freshly ground black pepper, to taste |
homemade puff pastry recipe: simple puff pastry |
or frozen puff pastry, thawed |
1 egg, beatened for egg wash |
Directions:
1. Preheat oven to 400 degrees. Combine the filling ingredients in a bowl. See Photo
2. Cut the puff pastry into 12 squares. Add the meat mixture to one corner (be careful not to add too much and leave space at the edges to seal the pastry) See Photo. Brush the edges of the pastry with egg wash and fold it into a triangle. Crimple the edges with a fork to seal.
3. Brush the top of the pastry with egg wash then poke a tiny slit at the top with a knife to allow steam to release and allow the puff pastry to rise.
4. Bake for about 20 minutes or until golden brown.
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