Vietnamesemeatpiesnacks Recipes
VIETNAMESE MEAT PIE SNACKS
This is a common snack that is found in the vietnamese culture. It is referred as "Pate Chaud" This recipe was passed to me from my grandmother. These are great for parties. The liverwurst is what pulls all the flavors together.
Provided by parker13
Categories Pork
Time 1h5m
Yield 54 Pies
Number Of Ingredients 12
Steps:
- Brown the ground beef, set aside in big mixing bowl.
- Brown the ground pork, add to ground beef.
- Saute onions and garlic, add to meat mixture.
- Add liverwurst, pepper, salt, soy sauce and sesame oil to meat mixture. Mix well.
- Preheat oven to 400 degrees.
- On a floured surface lay down one sheet of puff pastry.
- Cut sheet into 9 smaller squares, I use a pizza cutter.
- Place a tablespoon of meat mixture in the middle of each pastry square.
- Fold pastry square in half to make a triangle form.
- Press edges together with a fork to seal.
- Repeat with remaining pastry sheets. (at this point you can freeze the triagles in a single layer to have on hand at all times).
- On greased cookie sheet, lay triangle in a single layer.
- Beat egg with a little bit of water, (1 tablespoon).
- Brush triangle with egg wash.
- Bake for 20 minutes, or until golden brown (20-25 minutes if frozen).
- Enjoy!
Nutrition Facts : Calories 166.8, Fat 11.6, SaturatedFat 3.1, Cholesterol 12.4, Sodium 109.8, Carbohydrate 12.4, Fiber 0.4, Sugar 0.2, Protein 3.2
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- Preheat oven to 400º F. Take the cold pastry rounds out of the fridge. Brush egg whites around the perimeter of half of the pastry rounds. Then use a cookie scoop or spoon to dollop a rounded tablespoon of filling in the center of the pastries with egg wash. To cover, stretch out a second pastry circle without egg whites about 1/2″, then fully cover each pie. Press down the edges so both sheets of pastry are glued together with the egg whites. Use a fork to crimp the edges of the pie to seal the top and bottom pastries. Repeat with the rest of the pies. Brush all of the pies with the egg yolks, including all the sides.
- Bake the meat pies for 25-32 minutes or until dark golden brown on top. Serve immediately. To store, refrigerate in an airtight container for up to 3 days and reheat in the oven until pastry is crispy (preferred) or 30-45 seconds in the microwave.
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