Recipes - Vietnamese

Vietnamese Meat Pies (Banh Pate So)
Banh Pate So


Inspired by the French Pate Chaud, Banh Pate So is a crispy meat-filled Vietnamese pastry. Make this finger food for your next gathering. Recipe by Asian Inspirations.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Snack
Cook Method: Oven-bake
Cuisine: Vietnamese









Ingredients:

50g shredded dried black fungus
50g dried bean thread noodles
500g pork mince
1 tsp sugar
1 tsp sea salt
½ tsp ground white pepper
1 tbsp fish sauce
1-2 sprigs coriander (finely chopped)
1-2 spring onions (thinly sliced)
1 large carrot (finely chopped)
Frozen puff pastry sheets (thawed)
1 egg (beaten)




Steps:
  1. In a large bowl, place the shredded dried black fungus and dried bean thread noodles and cover in boiling water to soak for 10 mins or until softened. Drain and rinse with cold water, and then drain well. Cut the fungus and noodles into short lengths with scissors.
  2. Preheat the oven to 200°C and line a baking sheet.
  3. Place the pork mince, sugar, salt, pepper, fish sauce, coriander, spring onions, carrot, fungus and noodles into a large mixing bowl. Use a spoon or your hands to combine the ingredients well.
  4. Using a round cookie cutter, cut rounds from the puff pastry to desired size.
  5. Place a ball of the meat mixture it in the middle of a pastry round, leaving a 1.5-2 cm border. Brush the egg around the border and place another pastry round on top, stretching the pastry to meet the sides of the bottom. Press the edges down with a fork and place on baking sheet. Repeat until meat mixture is finished.
  6. Cut a small slit on the surface of each pastry, and brush the top with egg wash.
  7. Bake for 20 mins or until golden brown. Allow to cool slightly and serve.

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Vietnamese Meat Pies (Banh Pate So)

Vietnamese Meat Pies (Banh Pate So)

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Inspired by the French Pate Chaud, Banh Pate So is a crispy meat-filled Vietnamese pastry. Make this finger food for your next gathering. Recipe by Asian Inspirations.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Snack
Cook Method: Oven-bake
Cuisine: Vietnamese
Ingredients

50g shredded dried black fungus
50g dried bean thread noodles
500g pork mince
1 tsp sugar
1 tsp sea salt
½ tsp ground white pepper
1 tbsp fish sauce
1-2 sprigs coriander (finely chopped)
1-2 spring onions (thinly sliced)
1 large carrot (finely chopped)
Frozen puff pastry sheets (thawed)
1 egg (beaten)

Instructions
  1. In a large bowl, place the shredded dried black fungus and dried bean thread noodles and cover in boiling water to soak for 10 mins or until softened. Drain and rinse with cold water, and then drain well. Cut the fungus and noodles into short lengths with scissors.
  2. Preheat the oven to 200°C and line a baking sheet.
  3. Place the pork mince, sugar, salt, pepper, fish sauce, coriander, spring onions, carrot, fungus and noodles into a large mixing bowl. Use a spoon or your hands to combine the ingredients well.
  4. Using a round cookie cutter, cut rounds from the puff pastry to desired size.
  5. Place a ball of the meat mixture it in the middle of a pastry round, leaving a 1.5-2 cm border. Brush the egg around the border and place another pastry round on top, stretching the pastry to meet the sides of the bottom. Press the edges down with a fork and place on baking sheet. Repeat until meat mixture is finished.
  6. Cut a small slit on the surface of each pastry, and brush the top with egg wash.
  7. Bake for 20 mins or until golden brown. Allow to cool slightly and serve.

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