Vietnamese Style Banh Pate So (Pork Pate Pastry)

• Large skillet • Baking sheet • Parchment paper/silicone baking mat • Egg wash/milk (optional)

15

45

Vietnamese

Vietnamese, Banh Pate So, Pork Pate Pastry, Pork, Mushrooms, Spices

lunch, dinner

1

200g ground pork

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

2 tablespoons soy sauce

2 tablespoons fish sauce

100g mushrooms, finely chopped

2 sheets puff pastry

Preheat oven to 200°C/400°F.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.

Add the ground pork and cook until browned.

Add the ginger, coriander, cumin, soy sauce and fish sauce and stir to combine. Cook for a few minutes until fragrant.

Add the mushrooms and cook for a few more minutes until softened. Remove from heat and set aside to cool slightly.

Cut each sheet of puff pastry into 4 equal squares and place on a baking sheet lined with parchment paper or a silicone baking mat.

Divide the pork mixture among the pastry squares and fold each square into triangles to enclose the filling completely (see photo). Press down lightly on each triangle to seal it shut then brush with egg wash or milk if desired for extra golden color when baked (optional).

Bake for 20-25 minutes or until golden brown on top then remove from oven and let cool slightly before serving warm or at room temperature with your favorite dipping sauces such as sweet chili sauce or hoisin sauce if desired! Enjoy!

Calories – 500 kcal; Fat – 25 g; Carbohydrates – 40 g; Protein – 20 g; Sodium – 400 mg; Cholesterol – 80 mg.

Enjoy this traditional Vietnamese dish made with pork, mushrooms, spices all wrapped in flaky puff pastry! This easy-to-make Banh Pate So (Pork Pate Pastry) is sure to be a hit at your next gathering!

2

Bun rieu, a crab and tomato soup with noodles, is popular in the North and Central regions of Vietnam.