# Vietnamese Meat Pie (Bánh Patê Sô)

Cuisine: vietnamese · Time: 40 minutes · Servings: 9

## Ingredients

- 1/2 lb ground pork
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- ½ cup finely diced yellow onion
- 1 package Pepperidge Farm puff pastry sheets (2 sheets, 9×9″)
- 1 beaten egg (for egg wash)

## Steps

1. Thaw puff pastry at room temperature for 15 minutes. Set aside. Mix ground pork, onions, oyster sauce, sesame oil, sugar, salt, and black pepper. Taste and adjust seasoning if needed by cooking a teaspoon of the filling in the microwave or pan.
2. Preheat oven to 400°F. Unfold and stack the two pastry sheets, then cut into nine 3″ x 3″ squares. You should have a total of 18 squares. 2 squares for each pie.
3. Add filling to each bottom square. Brush edges with egg wash, cover with the top square, and seal by pinching edges together with fingers or use a fork for a more decorative touch. Pierce tops gently with a fork and brush with egg wash.
4. Arrange on a lined baking sheet with some spacing in-between. Bake for 25 minutes or until golden. Enjoy warm out of the oven. Store any extras in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 380°F for 5 minutes. For longer storage, freeze pies wrapped in plastic wrap for at least 6 months.

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Source: vickypham — https://vickypham.com/blog/vietnamese-meat-pie-banh-pate-so/
Page: https://findfood.fun/vi/recipes/7889
Language: en (requested translation unavailable)