Description
A Vietnamese meat stuffed pastry of French influence, perfect for parties.
Note: This recipe makes two batches of approximately 20 pastries. So the cooking time of 30 minutes reflects two batches baking for 15 minutes each.
Ingredients
- 1 cup Diced Sweet Onion
- 1 teaspoon Sweet Butter
- 1 pound Ground Turkey
- 3 Tablespoons Oyster Sauce
- ¾ teaspoons Ground White Pepper
- 4 whole Sheets Pepperidge Farm Puff Pastry
- 2 whole Eggs, Separated
Preparation
Cook sweet onion in a skillet with butter over medium heat. Distribute evenly and stir frequently until golden brown. Allow onion to cool.
Mix turkey, caramelized onion, oyster sauce and pepper in a mixing bowl until all ingredients are evenly distributed. Place a very small portion in a microwave-safe dish and cook for 15 to 20 seconds. Taste for seasoning and adjust as needed.
Preheat oven to 400°F.
Using a 2½ inch biscuit cutter, cut puff pastry sheets into approximately 80 small rounds. Gather leftover cut dough and using a rolling pin, make new sheets until dough is used up.
Separate the yolks from the whites into separate bowls, adding a little water to both to create two different colored egg washes. With a kitchen brush, coat the insides of two pastry rounds with the white egg wash.
Place 1 teaspoon of seasoned turkey filling on the bottom one. Top with the other round, egg wash side down. Continue assembling and placing onto a parchment-covered cookie sheet.
Brush assembled pate chaud with yellow egg wash. Bake for 15 minutes or until pastry has puffed out and is a deep golden brown. Cool until warm enough to the touch.
Transfer to platter and serve.
