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Vietnamese Meat Pastry

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  • 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



    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


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