Bánh Patê Sô - Pâté Chaud (Vietnamese Meat Pies)

Bánh Patê Sô - Pâté Chaud

Ingredients:

3 (17 1/3 ounce) packages puff pastry, thawed

1/4 lb lean ground beef
1/4 lb ground pork or 1/4 lb mild pork sausage
0.25 (8 ounce) package liverwurst  or pate
1/2 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon fish sauce
1 table spoon of dry sherry
salt & pepper ttaste
2 eggs
flour

Preparations:

Brown the ground pork, and ground beef.

Add in onions and garlic and dry sherry then  move the meat to a mixing bowl.

Add liverwurst, pepper, salt, fish sauce and 1 egg  to meat mixture. Mix well and let cool.

Preheat oven to 400 degrees.
On a floured surface lay down one sheet of puff pastry.
Cut sheet into 3 inches squares, may use a pizza cutter.
Place a tablespoon of meat mixture in the middle of each pastry square., make meatballs shape

Put another pastry over top and press down edges
Use a mold ring or a cup to press down and cut the squares to a round edge
Press edges together with a fork to seal. 

Repeat with remaining pastry sheets.

On greased cookie sheet, lay pastry 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).

Bánh Patê Sô - Pâté Chaud

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