Patê Sô

(aka Pâté chaud) A Vietnamese savory pastry made of puff pastry and a pork meat filling.

Filling: (Pick and choose from the listed ingredients)

• Ground pork or a mixture (try to get lean if you can), maybe some wood ear mushroom
• Minced onion (sweated), garlic
• Salt, sugar, pepper, MSG, pate, fish sauce, cognac, etc.
• Potato starch, corn starch, or bread crumbs (optional), both for texture and reducing moisture

Mix filling well (final result should be somewhat bouncy) and microwave to test seasonings. I try to avoid too much liquid and fat because it will leak out the bottom when baking.

Cut puff pastry into circles/squares. Place filling, brush edges with egg wash/whites/water and put second piece on top. Crimp with fork (crimp less or skip for more puff). Brush with egg wash/yolk. Bake at moderate to moderate-hot heat for about 20-30 minutes until golden-brown.