Pate Chaud Savory Pork Pastry (Printable)
Golden flaky pastry filled with savory seasoned pork, blending Vietnamese and French culinary traditions.
# 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, for egg wash
# Directions:
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 all ingredients are well incorporated and the mixture becomes sticky.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
03 - On a lightly floured surface, roll out puff pastry sheets to approximately 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. Brush the edges with beaten egg. Cover with a second pastry circle, pressing firmly to seal. Crimp edges with a fork to ensure proper closure.
05 - Brush the tops of assembled pastries with remaining beaten egg to achieve a golden, glossy finish during baking.
06 - Arrange pastries on the prepared baking tray, leaving 2 inches of space between each. Bake for 20-25 minutes until pastries are puffed and golden brown.
07 - Remove from oven and let cool on the tray for 5 minutes before serving warm.
# Expert Advice:
01 -
- The combination of savory pork filling encased in impossibly flaky pastry creates pure magic in every bite
- These freeze beautifully so you can always have homemade snacks ready for unexpected guests
- They are incredibly forgiving for beginners yet impressive enough for any gathering
02 -
- Hot filling melts the pastry, so keep everything chilled until the moment it hits the oven
- Overfilling causes bursting, stick to 2 tablespoons per pastry even if it looks sparse
- These freeze perfectly before baking, just add 5 extra minutes to the baking time
03 -
- Crimp edges firmly with a fork to prevent filling leakage during baking
- Rotate the tray halfway through for even golden color