Vietnamese Meat Pie (Bánh Patê Sô/Pâté Chaud)

Name: Vietnamese Meat Pie (Bánh Patê Sô/Pâté Chaud)
Total time: 45 min
Ingredients: ½ lb Ground pork; 1 tsp Salt; ½ tsp Sugar; ¼ tsp Black pepper, ground; 1 tsp Sesame oil; 1 tbsp Oyster sauce; ½ cups Onion, finely diced; 1 packet Puff pastry; 1 Egg, beaten

By Vicky Pham · 45 min

Ingredients

Ground pork½ lb
Salt1 tsp
Sugar½ tsp
Black pepper · ground¼ tsp
Sesame oil1 tsp
Oyster sauce1 tbsp
Onion · finely diced½ cups
Puff pastry1 packet
Egg · beaten1

Instructions

Leave the puff pastry at room temperature for 15 minutes.
Mix the ground pork, onion, oyster sauce, sesame oil, sugar, salt and black pepper. Cook a teaspoon of the filling in the microwave or a pan to taste it, then adjust the seasoning.
Preheat the oven to 400°F.
Unfold the two pastry sheets, stack them, and cut into nine 3-inch squares, giving 18 squares in total.
Put filling on each bottom square. Brush the edges with egg wash, cover with a top square, and seal the edges by pressing with your fingers or a fork. Prick the tops gently with a fork and brush with egg wash.
Place the pies on a lined baking sheet with space between them. Bake for 25 minutes or until golden.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 380°F for 5 minutes.
For longer storage, wrap the pies in plastic wrap and freeze for at least 6 months.

Summarized from Vicky Pham's video. Watch it for the details.

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