Meat Pies (Pâté Chaud)
My mom always brought home these French-inspired Vietnamese meat pies when I was young. You should know that I don't enjoy baking as much because of how precise you have to be, but these were simple!
Cooking Method
Oven
Time
🕒
Recipe
Ingredients (24 Mini Pies)
1/2 LB GROUND PORK
1/2 CUP WOOD EAR MUSHROOMS, CHOPPED
1/2 YELLOW ONION, DICED
1/2 TSP SALT
1/2 TSP BLACK PEPPER
1/4 TSP SUGAR
2 TSP POTATO STARCH
2 SHEETS OF PUFF PASTRY
1 EGG BEATEN
Instructions
Heat the oven to 400 degrees. Start by mixing the meat, mushrooms, potato starch, salt, pepper, sugar and onion in a bowl.
Take puff pastry sheets and roll them out in thin layers adding flour from time to time so the dough doesn't get too sticky.
Cut circles out with a cup (I used one that was 2 inch diameter). Keep folding the dough together and making sheets/circles until you run out. Place 1 tbsp. of filling in the center.
Place another circle on top and use a fork to seal the sides together. Place on a pan with wax paper on top.
Brush the top with beaten egg. Then bake in oven for 15 minutes.
After 10 minutes, open the oven and brush the tops with more of the beaten egg to make them golden brown before finishing.
I ended up leaving some in the oven longer than others because I think the heat distribution was off.
