Patê Sô

[Pâté chaud] Vietnamese puff pastry meat pie.

• For the filling:
  • Ground pork
  • Onion
  • Salt, pepper, sugar
  • Optional: garlic, MSG, wood ear mushroom, pate, fish sauce, cognac, breadcrumbs, egg, etc.
• Puff pastry, gently thawed
• Egg wash

Combine the ingredients for the filling and mix well for a bouncy final texture. Cook a small piece to adjust seasoning to taste.

Cut puff pastry into circles/squares. Place filling in the center, brush the edges with water or egg wash, and place a second piece on top. Gently crimp together with a fork. Place on a baking sheet and briefly chill them.

Preheat the oven to medium-hot. When ready, remove from the fridge, brush with the egg wash and bake for 20-30 minutes until cooked, puffed, and golden-brown.

Drier Filling: Hungry Huy suggests sauteing and cooling the onion before adding to the filling, as well as adding potato starch or bread crumbs to make it drier and improve the rise of the puff pastry.