Vietnamese Pate Chaud

Step 1

Cut the puff pastry into 3.5 inch rounds. You will need 24 rounds. Place them on lined baking sheet and refrigerate until ready to use.

Step 2

Mix sauted shallot and garlic with ground pork, pate, sugar, salt, and freshly ground pepper.

Step 3

Take 2 tablespoons of pork mixture and place it in the center of puff pastry round.

Step 4

Brush the edges with beaten egg, place another pastry round on top. Use for to press around the edges of pastry to seal.

Step 5

Place unbaked pate so on lined baking sheet and freeze for 15 minutes.

Step 6

Preheat over to 350 degrees F.

Step 7

Brush pastries with egg. Place tray on middle rack and bake for 25 minutes until golden brown.