Vietnamese Pork Pastries (Pâté Chaud or Bánh Patê Sô)

Step 1

Preheat the oven to 350° Fahrenheit

Step 2

Melt butter in a large pan or skillet over medium heat and sweat the diced onions until they are translucent, about 3-5 minutes. Add the diced jicama or diced canned water chestnut and continue to cook until onions are fully softened, about 3-5 more minutes.

Step 3

Turn off the heat and add the uncooked ground pork and liverwurst or pâté. Mix thoroughly until you get a homogenous mixture. Season with salt and pepper to taste.

Step 4

Take your defrosted puff pastry and cut the sheets into identical rectangles or squares. I cut each of my sheets into 15 small rectangles, but it doesn't matter how big or small you make them.

Step 5

Scoop a small piece of the pork mixture into a puff pastry piece, top with another piece and use a fork to crimp the edges together. Make sure to press the tines of your fork all the way through both puff pastry layers, so that the hot pie does not explode in the oven.

Step 6

Arrange your pâté chaud on a lined sheet pan and store then in the fridge for about 15 minutes giving them and egg wash and transferring them to the oven.

Step 7

Your pâté chaud are cooked once the puff pastry has risen and turned a deep golden brown color, about 30 minutes.