Vietnamese Pork Puff Pastry (Print Version)
Buttery puff pastry filled with seasoned ground pork, onions, and aromatic spices for a golden, flaky hand-held delight.
# What You'll Need:
→ Meat Filling
01 - 10.5 ounces ground pork
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon sesame oil (optional)
→ Pastry
11 - 2 sheets frozen puff pastry (about 1.1 pounds total), thawed
12 - 1 large egg, for egg wash
# Step-by-Step Guide:
01 - Combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil in a mixing bowl. Mix thoroughly until all ingredients are well incorporated and the mixture becomes sticky.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
03 - On a lightly floured surface, roll out puff pastry sheets to approximately 1/8 inch thickness. Cut into 10 circles using a 3.5 inch round cutter or pastry cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Brush the edges with beaten egg, then cover with remaining pastry circles. Press edges firmly to seal and crimp with a fork for a decorative finish.
05 - Brush the tops of each pastry with remaining beaten egg to achieve a golden, glossy finish when baked.
06 - Arrange pastries on the prepared baking tray, leaving space between each for expansion. Bake for 20-25 minutes until puffed and golden brown.
07 - Remove from oven and let cool for 5 minutes before serving warm.
# Expert Suggestions:
01 -
- The golden crust shatters into buttery flakes while inside stays juicy and seasoned just right
- These freeze beautifully so you can bake them fresh whenever cravings strike
02 -
- Overfilling causes leaking so resist the urge to add that extra spoonful
- Chilling the assembled pastries for fifteen minutes helps them hold their shape
03 -
- Use a fork to crimp edges firmly but gently so you dont cut through the pastry
- Brush egg wash carefully around the edges to help them seal and brown