Pate Chaud Vietnamese Pork Pastry (Printable)

Golden puff pastry filled with seasoned Vietnamese-style pork, perfect for any occasion.

# What You 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)

# How-To Steps:

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 about 1/8 inch thickness. Cut into 10 circles approximately 3.5 inches in diameter using a pastry cutter or round cookie cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles, leaving about 1/2 inch border around the edges.
05 - Brush the edge of each filled circle lightly with beaten egg. Cover with a second pastry circle and press the edges firmly to seal. Crimp edges with a fork to create a decorative pattern and ensure tight closure.
06 - Brush the tops of each pastry with remaining beaten egg to achieve a golden, glossy finish when baked.
07 - Transfer pastries to the prepared baking tray, spacing them about 2 inches apart to allow for expansion during baking.
08 - Bake for 20 to 25 minutes, or until pastries are puffed, golden brown, and the filling is completely cooked through.
09 - Let pastries cool on the baking tray for 5 minutes before transferring to a wire rack. Serve warm while the pastry remains flaky and crisp.

# Expert Tips:

01 -
  • The contrast between flaky puff pastry and juicy seasoned pork creates an irresistible texture that keeps everyone reaching for seconds
  • They freeze beautifully unbaked, so you can have homemade appetizers ready in under 30 minutes whenever company calls
  • The Vietnamese-French fusion flavors feel sophisticated but come together with simple pantry staples
02 -
  • Sealing the edges thoroughly prevents the delicious juices from leaking out during baking
  • Keep the pastry chilled while working, otherwise the butter layers melt and you lose that signature flakiness
  • Let the baked pastries cool for at least 10 minutes before serving, or the filling will be too hot to enjoy safely
03 -
  • Grate the onion instead of chopping it for better texture distribution in the filling
  • Place the sealed pastries in the fridge for 15 minutes before baking for even better puff and flake

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