Vietnamese Pate Chaud (Pate Sho) Meat Pastry Recipe
Our meat filling recipe doesn’t use any sugar because honestly, you don’t need it. But if you like your meat a little sweeter, then add a 1 teaspoon of sugar to the meat filling.
Ingredients
- 1 package frozen puff pastry (2 sheets) , (approx 17 oz.) thawed to package instructions
- 1/2 pound (227 g) ground chicken, pork or beef
- 1 cup (240 ml) minced onion
- 1 Tablespoon (15 ml) fish sauce
- 1 teaspoon (5 ml) soy sauce
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) ground black pepper , plus additional for topping pastries
- 1 large ( ) egg , beaten
Instructions
- Preheat oven to 375°F/190°C.
- Combine the 1/2 lb. (227g) ground meat, 1 cup minced onion, 1 Tablespoon (15ml) fish sauce, 1 teaspoon (5ml) soy sauce, 1/2 teaspoon (2.5ml) garlic powder, and 1/2 teaspoon (2.5ml) black pepper. Mix until evenly combined.
- Un-fold puff pastry and cut into approximately 3x3 inch (8x8cm) squares. (For most folded puff pastry sheets we’ll cut pastry dough down each fold, then in thirds.)
- Scoop about 2 Tablespoons of meat filling in center of a pastry square. Brush egg around edges of pastry.
- Top with another square of pastry dough.
- If you want a round shape, cut the edges to be round or use a round biscuit cutter to trim the edges
- Gently press down the edges with a fork to create a crimped pattern. Repeat for all the pastry dough and meat filling.
- Gently brush beaten egg wash over all the pastries
- Top with some additional black pepper.
- With a sharp knife, gently cut a small slit above each pastry.
- Bake at 375°F/190°C for 25-30 minutes or until pastry is crispy golden and meat is cooked through.
Nutrition
Calories: 348kcal, Carbohydrates: 26g, Protein: 9g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 42mg, Sodium: 351mg, Potassium: 208mg, Fiber: 1g, Sugar: 1g, Vitamin A: 32IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg