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.
/ gã việt cày
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.
/ gã việt cày
THANKS FOR WATCHING.
PLEASE HELP OUR CHANNEL GROW BY GIVING LIKE, SHARE, AND SUBSCRIBE.
11 сен 2024