1 hr 5 mins
This is a common snack that is found in the vietnamese culture. It is referred as "Pate Chaud" This recipe was passed to me from my grandmother. These are great for parties. The liverwurst is what pulls all the flavors together.
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Units: US | Metric
- 3 (1471.34 g) package puff pastry, thawed (I use Pepperridge farm)
- 113.39 g lean ground beef
- 113.39 g ground pork or 113.39 g mild pork sausage
- 56.69 g package liverwurst
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 4.92 ml whole black peppercorn, cracked
- 4.92 ml soy sauce
- 4.92 ml sesame oil
- 2.46-4.92 ml salt
- 2 eggs
- 1Brown the ground beef, set aside in big mixing bowl.
- 2Brown the ground pork, add to ground beef.
- 3Saute onions and garlic, add to meat mixture.
- 4Add liverwurst, pepper, salt, soy sauce and sesame oil to meat mixture. Mix well.
- 5Preheat oven to 400 degrees.
- 6On a floured surface lay down one sheet of puff pastry.
- 7Cut sheet into 9 smaller squares, I use a pizza cutter.
- 8Place a tablespoon of meat mixture in the middle of each pastry square.
- 9Fold pastry square in half to make a triangle form.
- 10Press edges together with a fork to seal.
- 11Repeat with remaining pastry sheets. (at this point you can freeze the triagles in a single layer to have on hand at all times).
- 12On greased cookie sheet, lay triangle in a single layer.
- 13Beat egg with a little bit of water, (1 tablespoon).
- 14Brush triangle with egg wash.
- 15Bake for 20 minutes, or until golden brown (20-25 minutes if frozen).
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Nutritional Facts for Vietnamese Meat Pie Snacks
Serving Size: 1 (1948 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 166.8
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 3.0 g
- Cholesterol 12.3 mg
- Sodium 109.8 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.4 g
- Sugars 0.2 g
- Protein 3.1 g