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Easy pate chaud recipe vietnamese

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Easy pate chaud recipe vietnamese

Опубликовано: 2 февр. 2015 г.

A well known party food, Pate chaud is really a French Vietnamese family favorite within my house. Takes about 1hr to create, but you may make the filling 1day ahead in order to save time your day of the party. You'll need:

1 puff pastry package/filo dough already buttered prepackaged ( $4)

1 small onion diced ( $.20)

1/3 package of dried black fungus mushroom rehyrated and reduce 1/2 inch pieces or any mushroom you want( $1.50 in an Asian market)

1/2lb ground pork (or beef or poultry) ($1)

1tbsp liver pate(optional)

1 number of dried vermicelli noodles rehydrated and reduce 1/2 inch pieces($.30)

5-7 tablespoons of oyster sauce ($2/bottle)

2 tablespoons of sugar to taste($.01)

Pepper and salt to taste

Combine all ingredients besides the filo dough inside a large skillet until meat is browned and filling is well cooked (twenty minutes) and hang aside to awesome.

Open pastry into its 2 premise sheets. Having a knife, make 9 squares per sheet of pastry. Place 1 teaspoon of cooled meat filling into pastry squares and fold in two to create a triangular shape. Seal the perimeters from the pastry having a fork and coat with egg wash or beaten egg to help make the tops from the pastry golden brown during baking. Bake on the cookie sheet 1 " apart at 425 levels for 25-25 minutes! Enjoy warm! Please like, share, comment, and sign up for my funnel! Stay tuned in former recipes!

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