Vietnamese Pate Chaud or Pate Cho (Bánh Patê Chaud) - An Amazing Meat Filled Pastry

Preheat oven to 375°F/190°C.

Combine the 1/2 lb. ground meat, 1 cup minced onion, 1 Tablespoon fish sauce, 1 teaspoon soy sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Mix until evenly combined.

Un-fold puff pastry and cut into approximately 3x3 inch squares.

Scoop about 2 Tablespoons of meat filling in center of a pastry square. Brush egg around edges of pastry.

Top with another square of pastry dough.

If you want a round shape, cut the edges to be round or use a round biscuit cutter to trim the edges.

Gently press down the edges with a fork to create a crimped pattern. Repeat for all the pastry dough and meat filling.

Gently brush beaten egg wash over all the pastries.

Top with some additional black pepper.

With a sharp knife, gently cut a small slit above each pastry.

Bake at 375°F for 25-30 minutes or until pastry is crispy golden and meat is cooked through.

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