Foodie Journey: Pâté Chaud

Ingredients: (makes 6)

  • 200g minced pork (more or less 1/2 pound)
  • red onion – diced
  • salt (to taste)
  • sugar/honey (to taste)
  • sesame oil (to taste)
  • pepper (to taste)
  • vegetable oil
  • 1 egg york, lightly beaten
  • 2 sheets ready-made puff pastry

Method

  • Preheat oven to 425F (225C) – that temp is instructed on Puff Pasty I bought from my nearby supermarket.
  • Lightly oil a small pan and place on medium heat. Sauté diced red onion until it takes on a golden hue.
  • Place and combine well minced pork, cooked red onion, salt, sugar, pepper and sesame oil in a big bowl.
  • Cut pastry into 12 discs; 6 smaller and 6 larger. The size difference between the 2 discs should only be less than 1/2 inch (around 1cm).
  • Place meat mixture in the center of the smaller disc. Place larger disc on top and seal edges (with any way you like; I made strings around for mine). Brush pastry tops with beaten egg york.
  • Cook for ~30 minutes. Somehow at last 5 mins, I adjusted the temp down to 325F (170C). Serve hot.

We like them for breakfast or just light lunch. They are be reheated in microwave.

*Ready-made puff pastry: I bought Pepperidge Farm brand because there is no butter in their ingredients

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Pâté chaud – Taken by Angela Worldtrekker

 

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