Recipe Below & on Our Website

• tempo totale: 45 minutes

Ingredienti

Bánh patê sô 🇻🇳

If you have a potluck coming up, you NEED to make this recipe!

INGREDIENTS (Makes 20)

1 kg puff pastry dough

Filling

225 g ground pork

85 g jicama

85 g smooth chicken or pork liver pâté

80 g white onion

3 tsp fish sauce

1 tsp bouillon

1 tsp ground black pepper

Egg wash

1 egg

2 tsp water

Istruzioni

Thaw puff pastry to room temperature.

Peel jicama.

Cut jicama into ~3mm thick slices, cut those slices into sticks, then dice the sticks into small cubes.

Finely chop white onion.

Mix together all the filling ingredients.

Preheat oven to 175°C/350°F.

Flour counter top or cutting board and lay out the puff pastry.

Cut dough into an even number of circle or square pieces, about 7-9cm across.

Scoop a heaping tablespoon of filling onto one piece of dough.

Use your finger to brush water around the edge of the dough.

Place a second piece on top- pressing down gently to line up the edges.

Use the tines of a fork to press down and seal the edges.

Place completed pastry on a baking tray lined with a silicon mat or parchment paper.

Repeat with the rest of the filling/dough.

Place your baking tray of patê sô in the freezer for at least 15 minutes.

Beat egg and water to make egg-wash.

Brush a layer of egg wash on top of the pastries.

Bake for about 30 minutes or until they are nice and golden.