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Meat pies, often known as pate chaud, are a French specialty. As an example of the French influence on Vietnamese cooking, consider banh pate, which is essentially pate chaud in Vietnamese cuisine. Puff pastry dough, buttery and flaky, encases a mixture of savory and umami pork, wood ear mushrooms, bean thread noodles, and liver pate, and is cooked to perfection. They are very well-received by many and work well as an appetizer, snack, or festive treat.
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Ingredients:
- Two thawed sheets of puff pastry
- 1 tablespoon of olive oil
- 1 finely chopped onion
- 2 minced cloves of garlic
- 1 diced carrot
- 1 diced celery stalk
- 1 cup of cooked chicken (either shredded or diced)
- 1 cup of frozen peas
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- One egg (for the egg wash)
Instructions:
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