Banh Pate So

18:43' 18-07-2018
Combining French pastry making with Vietnamese cuisine, Banh Pate So are “party pies” with an Asian touch.

    Banh Pate So

    Photo: asianinspirations.com.au

    This recipe is from the Asian Inspirations website.

    Ingredients

    • 500g pork mince

    • 50g shredded dried black fungus

    • 50g dried bean thread noodles

    • 1 large carrot

    • 1-2 spring onions

    • 1 Tbsp fish sauce

    • 1-2 sprigs coriander

    • 1 tsp sugar

    • 1 tsp sea salt

    • ½ tsp ground white pepper

    • Frozen puff pastry sheets

    • 1 beaten egg

    Method

    • Cover the black fungus and bean thread noodles in boiling water in a large bowl, and soak for 10 minutes.

    • Drain, rinse with cold water, then drain again well.

    • Cut the fungus and noodles into short lengths with scissors.

    • Finely chop the carrots, spring onions and coriander.

    • Preheat the oven to 200°C and line a baking sheet.

    • Thoroughly mix the pork mince and all other ingredients (except the puff pastry and egg) in a large mixing bowl.

    • Use a round cookie cutter to cut rounds from the puff pastry.

    • Place a ball of the meat mixture in the middle of a pastry round, leaving a border about 2cm.

    • Brush the beaten egg around the border and place another round on top, stretching the pastry to join the sides.

    • Press the edges down with a fork, and place the pie on the baking sheet.

    • Repeat this process with the rest of the meat mixture.

    • Cut a small slit on the surface of each pastry, and brush the top with egg wash.

    • Bake for 20 minutes or until golden brown.

    Thuy P

     

     

     

    Vocabulary Rating Review

    Banh Pate So Rating: 4.5 / 5 stars from 1 votes.
Keywords: banh pate sosugarvietnamese cuisine

Updated News