Vietnamese Meat Pastry

Ingredients:

• 2 lbs puff pastry dough
• 3 oz white onion
• 3 oz jicama
• ½ lb ground pork
• 3 oz smooth chicken or pork liver pâté
• 3 tsp Red Boat fish sauce
• 1 tsp bouillon
• 1 tsp ground black pepper
• 1 egg
• 2 tsp water

Directions:

1. Thaw puff pastry to room temperature.
2. Cut jicama into halves or quarters, peel, cut into 1/8 inch thick slices, cut those slices into sticks, then dice the sticks into small cubes.
3. Finely chop white onion.
4. In a bowl, mix together the ground pork, pâté, onion, jicama, fish sauce, bouillon, and ground black pepper.
5. Preheat oven to 175°C/350°F.
6. Flour counter top or cutting board and lay out the puff pastry.
7. Cut dough into an even number of circle or square pieces, about 3-3.5 inches across.
8. Scoop a heaping tablespoon of filling onto one piece of dough.
9. Use your finger to brush water around the edge of the dough.
10. Place a second piece on top- pressing down gently to line up the edges.
11. Use the tines of a fork to press down and seal the edges. Make sure you press all the way through both layers.
12. Place completed pastry on a baking tray lined with a silicon mat or parchment paper.
13. Repeat with the rest of the filling/dough.
14. Place your baking tray of patê sô in the freezer for at least 15 minutes.
15. Beat egg and water to make egg-wash.
16. Brush a layer of egg wash on top of the pastries.
17. Bake for about 30 minutes or until they are nice and golden.

Recipe Source: MMBonAppétit