Servings: 2
Calories: 321kcal
Equipment
- 1 Oven
Ingredients
- 4 sheets puff pastry 2 packages
- 2 tbsp homemade pâté
- 5 oz ground pork
- ⅓ minced onion
- 2 minced shallots
- ½ tbsp cornstarch
- 1 beaten egg
- fish sauce
- salt and freshly ground black pepper
- 1 egg yolk mixed with 1 tbsp water
Instructions
- Set the oven to 375 degrees Fahrenheit. 2 baking sheets should be prepared by being lined with parchment paper. Put the parchment paper aside after greasing it.
- A big bowl should be filled with the ground pork, wood ear mushrooms, fish sauce, onion, white pepper, salt, and garlic powder. Mix everything together thoroughly until combined.
- Cook a tiny portion of the beef mixture in a pan. Make sure the meat is well seasoned by giving it a taste.
- When you are happy with the flavor of the meat, put the meat pies together. Cut the puff pastry dough into circles using a 3 inch biscuit cutter. From two puff pastry sheets, you will obtain roughly 12 cuts. More pieces can be cut from the leftover dough after rolling it out. 48 pieces should be obtained in total, yielding 24 finished pastries.
- On the half of the puff pastry cutouts, place 1 spoonful of the meat mixture.
- The two egg yolks are whisked in a small bowl. Egg wash should be applied on the meat's perimeter. In the oven, this will make it easier for the two puff pastry cutouts to cling together.
- Over the ones with the filling, arrange the second half of the pastry cutouts. To firmly seal the pastry, press down on the dough surrounding the meat filling. The pastry's top has been egg washed.
- To allow steam to escape during baking, score the pastry. Put two baking sheets with pastries on them.
- Cook in the oven for 20 to 25 minutes, or until the outside is golden brown and the interior is thoroughly done.Before serving, allow to cool for a while.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 78g | Fat: 32g | Saturated Fat: 2g | Trans Fat: 22g | Cholesterol: 188mg | Fiber: 12g | Sugar: 189g | Calcium: 1113mg
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