Pâté Chaud French Savory Pastry

Introduce

Chef :

2choi

Pâté Chaud French Savory Pastry

My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for. I still have leftover filling. Will have to buy more puff pastry to use it up.

Ingredient

3/4 lb

minced pork

1/2 container

Pate (you can buy from Lee’s Sandwich)

1/2 TBSP

oyster sauce

1/2 TBSP

salt

medium onion

2 TBSP

bread crumbs

large egg yolks

1 TBSP

canola oil

3 packages

puff pastry

Cooking instructions

* Step 1

Thaw pastry following instructions from package.

* Step 2

Mince onions. Cook with some oil until translucent and lightly brown. Let it cool.

* Step 3

Put pork, onions, bread crumbs, Pate and seasoning. Incorporate well. Do not over mix protein.

* Step 4

In a bowl, put the egg yolks and 1 TBSP of canola oil. Mix well.

* Step 5

Preheat oven to 350 degrees.

* Step 6

Cut pastry into 9 equal parts. Put a heaping spoon of filling in the middle. Brush some egg yolk around. Put another piece of dough on top. Gently push down the edges to stick them together. Using a fork, gently push around the edges.

* Step 7

Put on baking pan. Brush some egg yolk on top. Put in oven for 10 minutes. After 10 minutes, remove pastry, brush egg yolk a second time, turn oven up to 400 degrees, cook for another 10 minutes.