Pâté Châud, or Bánh Paté Sô

 

1/3 lb. ground pork

1/4 C. minced onion or shallot

2 cloves garlic, minced

1/2 tsp. garlic powder

1/2 T. ground white pepper

1 tsp. fish sauce

1 tsp. sugar

2 puff pastry sheets, such as Pepperidge farm

1 egg, whisked

 

Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the pork, onion, minced garlic, garlic powder, pepper, and fish sauce in a medium bowl with your hands. Form the mixture into 9 1 1/2 inch balls. Thaw the puff pastry according to the package directions, making sure to keep them cold. Cut one sheet into 9 equally sized squares. Place a pork ball in the center of each square. Cut the second sheet into 9 equally sized squares and roll them out with a rolling pin to be slightly larger. Brush the edges of the first squares (the ones with the meatballs on top) with the egg wash and place the second set of squares over each meatball and match up the edges of the pastry. Be sure to keep the bottom layer flat and round the top layer over the meatball. Crimp the edges with a fork. Brush the tops with the rest of the egg wash. Bake the pastries for 20 to 25 minutes, until golden, the pastry is fully puffed, and the pork is 160 degrees F on an instant read thermometer. Serve while still warm