Sunday, January 19, 2014

Banh Pate Chaud (Vietnamese Pastry Pie)

Banh Pate Chaud (Vietnamese Pastry Pie)
1/2 lb. Ground Pork
1 box of Puff Pastry Sheets
5 minced Shallots
4 minced Garlic Cloves
1 cup chopped Jicama
1/2 cup chopped Wood Ear Mushroom
2 Egg Yolks
1 1/2 tsp. Annatto Seed Oil
1/3 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Sesame Seed Oil
Black Pepper

In a large bowl add in 1/2 lb. Ground Pork and 1/3 tsp. Salt.  Add in 1/2 tsp. Sugar. Add in 1/2 tsp. Annatto Seed Oil.
Add in 1/2 cup chopped Wood Ear Mushroom and 1 cup chopped Jicama. Add in 5 minced Shallots and 4 minced Garlic Cloves.
Add in 1/2 tsp. Sesame Seed Oil. Add in some Black Pepper and mix well. Cover it with plastic wrap and put in the refrigerator for 30 minutes.
After 30 minutes, take it out and roll into balls. When you are finish, cover with plastic wrap and put it in the microwave for 2 minutes. 
After 2 minutes, it should be semi-cooked.  Now layout your Puff Pastry Sheet. Using a round cookie cutter, cut out about 16 circles. 
Place 1 meatball on 1 circle, then place another pastry circle on top.  Using a fork pinch the ends. Place it on a baking pan.  Repeat until you use up all your pastry circles and meatballs.
Crack 2 Egg Yolks into a small bowl. Add in 1 tsp. Annatto Seed Oil. Mix. Brush it on top of each pastry. Bake at 350 degrees F. for 25-30 minutes.
After it's golden, take it out and serve. 

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