Banh Pate So - Pork Pastry - Sapa Lao Cai Food

Thứ Bảy, 2 tháng 5, 2009

Banh Pate So - Pork Pastry

One of my favorite memory growing up in Vietnam is walking around our neighborhood in the morning with my dad. As always we are trying to figure out what to have for breakfast. My dad love eating some kind of banh for breakfast and his favorite is Banh Pate So. Banh Pate So is a French-Inspired Vietnamese pastry with a pork filling. Every bite consist of the spicy aroma of fresh ground pepper and a flaky golden crust. We often share a Pate So before filling our stomach with a bowl of pho. Woke up a little earlier then intended today so I thought I would fill the air with the smell of fresh pastry.

Ingredients: Makes 36

Filling:
1/4 lb ground pork
1/4 lb ground chicken
1 cup grated carrot
1/2 cup of minced shallots
2 tablespoon of pork pate
2 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1-2 teaspoon ground pepper
fish sauce

2 box of Pepperidge Farm Puff Pastry Sheet
butter
1 egg

Prepping:

1. Minced shallot and grate carrots.
2. Let the pastry sheet thaw for a bit, makes it easier to work with.
3. Combine filling ingredients, and mix thoroughly. Test taste by frying a small portion of it. Add more salt, sugar, gtound pepper, or fish sauce to your liking.
4. Melt 1/2 a tablespoon of butter.
5. Beat one egg.
6. Pre-cut pastry to your liking. I use a cup to cut it into circles.
7. Pre-heat oven to 325 degrees.

To Assemble:

1. Lay out all your materials; filling, pastry, melted butter, beaten egg, and etc.

2. Scoop some filling onto a circle of pastry, I use a tablespoon to help portion.
3. Place another circle pastry on top and use a fork to pinch the two pastry together.
4. Brush the bottom with some butter and the top with some egg.
5. Bake in oven for about 25-30 minutes.