Eat Like A Viet: Pateso

Pate Chuad 

Banh Pate so 

Preparation Time 40 min Cooking time 20 minutes  

Makes 18

Ingredients

6 sheets puff pastry

Filling 

• 500g mince pork

• 225g tin water chestnuts, finely minced 

• 1 large brown onion, finely diced 

• 1 tsp Black pepper 

• 4 tbsp oyster sauce

• 2 tbsp fish sauce

• 2 tbsp sugar 

• 1 tsp sesame oil

• 1/2 tsp bicarbonate powder 

• 1 egg 

Egg wash 

1 egg, beaten

Method

In a large mixing bowl, combine all the filling ingredients together until onion is looking translucent and the mixture is one sticky solid mass. Cut six rounds out of every pastry sheet, then place one heaped tablespoon on the centre of 18 pastry rounds. 

Next, peel off a pastry round and place on top of the filling so the edges line up from birds eye view. Using both hands, hold the open patéso in the palm of one hand, whilst using the other hand to seal the pastry together. Use your thumb and forefinger to pinch shut the pastry, go all the way around until all edges are sealed. For extra puff, have a lighter touch when sealing each pastry, but do make sure they’re sealed!

Then line two baking trays with grease proof paper, divide the pastries between the trays and brush with the egg wash before baking at 180°C for 20 minutes or until pastries are golden brown. Serve hot or cold both! To speed up the prep time, you can roughly chop the onion, place all of it along with the water chestnuts in a processor and blitz until all finely chopped.