PÂTÉ CHAUD / A Hot Vietnamese Puff Pastry Pie, With A Meat Filling. 

PÂTÉ CHAUD / A HOT VIETNAMESE PUFF PASTRY PIE, WITH A MEAT FILLING, PREFERABLY GROUND PORK OR CHICKEN. IT HAS A FRENCH NAME, DUE TO ITS CREATION DURING THE FRENCH COLONIAL TIME IN VIETNAM.
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INGREDIENTS:
2 LBS OF GROUND PORK.
1/2 LB. OF JULIENNED JICAMA.
1/2 LB OF DICED WHITE ONION.
1 TEASPOON OF FRIED MINCED GARLIC.
1/2 TEASPOON OF GARLIC POWDER, 1/2 TEASPOON OF ONION POWDER, 1/2 TEASPOON OF GROUND BLACK PEPPER, A PINCH OF SALT, 2 TEASPOONS OF PATE LIVER.
4 PUFF PASTRY SHEETS, 1 EGG.
MIX ALL THE INGREDIENTS WELL TOGETHER EXCEPT FOR THE EGG & THE PUFF PASTRY SHEETS.
BAKING AT 375 DEGREES FAHRENHEIT, UNTIL GOLD AND BROWN.
BRUSH THE TOP OF EACH PATE CHAUD WITH THE BEATEN EGG MIXTURE BEFORE BAKING, TO GIVE A SHINY LOOK.
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