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Vietnamese Meat Pastry
Rated 5.0 stars by 1 users
Category
Pastry
Cuisine
Vietnamese
Servings
3-4
Prep Time
60 minutes
Cook Time
30 minutes
We love a savory pastry. They look super impressive but are SO easy to make. Flaky, buttery, and umami, this Bánh Patê Sô is the perfect appetizer for yourTết (Lunar New Year) celebrations! Recipe Source: MMBonAppétit
Ingredients
- 2 lbs puff pastry dough
- 3 oz white onion
- 3 oz jicama
- ½ lb ground pork
- 3 oz smooth chicken or pork liver pâté
-
3 tsp Red Boat fish sauce
- 1 tsp bouillon
- 1 tsp ground black pepper
- 1 egg
- 2 tsp water
Directions
Thaw puff pastry to room temperature.
- Cut jicama into halves or quarters, peel, cut into 1/8 inch thick slices, cut those slices into sticks, then dice the sticks into small cubes.
- Finely chop white onion.
- In a bowl, mix together the ground pork, pâté, onion, jicama, fish sauce, bouillon, and ground black pepper.
- Preheat oven to 175°C/350°F.
- Flour counter top or cutting board and lay out the puff pastry.
- Cut dough into an even number of circle or square pieces, about 3-3.5 inches across.
- Scoop a heaping tablespoon of filling onto one piece of dough.
- Use your finger to brush water around the edge of the dough.
- Place a second piece on top- pressing down gently to line up the edges.
- Use the tines of a fork to press down and seal the edges. Make sure you press all the way through both layers.
- Place completed pastry on a baking tray lined with a silicon mat or parchment paper.
- Repeat with the rest of the filling/dough.
- Place your baking tray of patê sô in the freezer for at least 15 minutes.
- Beat egg and water to make egg-wash.
- Brush a layer of egg wash on top of the pastries.
- Bake for about 30 minutes or until they are nice and golden.
Recipe Video
@redboatfishsauce Make a flaky, buttery statement with these easy savory pastries #homemade #lunarnewyear #pastry #redboatfishsauce ♬ Food - Syafeea library
