Pate Chaud-Banh Patesso, Vietnamese Hot Pie , Baked Pies with Pork Filling

Vietnamese food

Pork Filling for 16 pies
   1 lb ground pork
   1 small yellow onion, coarsely chop
   2 garlic cloves, finely chop
   1 Tbs fish sauce
   2 tsp soy sauce
   1 Tbs sugar
  1/2 tsp ground black pepper
  1 egg
  2 tsp cornstarch
  1 Tbs butter
Saute butter with onion in a small saute pan until onion slightly transparent (clear).  Remove from heat, cool at room temperature. Mix all the ingredients together, divide into 16 round, firmed patties.  Set aside at least 15 minutes.

Dough for 16 pies:  you can buy 2 boxes of frozen Puff Pastry sheet and follow the instruction or use two of following recipe. Make two separated for easy rolling.
   2 cups all-purpose flour
   1/2 cup water
   3 Tbs vegetable oil
   1 tsp salt
   3/4 cup plus 2 Tbs butter
   1 egg, beaten with1/2 tsp salt
Combine flour, water, oil and salt by hand or food processor. Mix and knead until they come together in a smooth mass, form a squarish disk, and score the top deeply to 1/2 thickness with a knife help gluten relax.  Wrap tightly in plastic wrap and let rest overnight.

On the  next day, take butter out of fridge about 1 hour and put it on a large piece of parchment paper, crush it with the heel of your hand until it is smooth, creamy, and spreadable.  Wrap and shape it into a square 5-in on each side, refrigerate of 15 minutes.

Put flour on working surface, press the dough at 4 edges, and roll out each edge so it look like four flaps surrounding a mound of dough in the center.  Put the cube of butter in the center and fold over the flaps into a neat parcel of dough (butter has to be covered completely by dough). Hammer or roll gently on the top until it stretches into a rectangle 9-18 inches.  Fold the rectangle into thirds as though it were a letter, start with a narrow end.  Turn the dough so the large fold will be on your left.  Roll it out into another rectangle about the same size, and fold it in the same way.  When    the dough is difficult to roll, refrigerate for 30 minutes.  When you finish two turns, wrap and refrigerate for at least 1 hour.  Continue to finish 7 turns total.  Let it rest 1 hour in fridge, then roll into a thin layer between 1/8 to 1/4 inch thick. Chill the dough in the freezer for 5 minutes or until firm but not hard.

Cut the dough into 3.5 or 4 inches round shapes . Put a patty over one of the circles.  Brush the border around patty with egg wash.  Put one circle on the top of patty.  Press it gently over egg wash to seal it.  You may want to trim the edge of the dough so they are even. Brush the top with egg wash, do not let egg wash running down to the sides.  When finish all , freeze for 15 minutes.  May freeze them at this point then baking them later like pot pies

Preheat oven to 375 oF, bake for about 30 minutes.  Serve warm.
*The semi circles use a round dough and 1/2 patty.

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