Pate chaud is a fusion product, a cross between the East and the West, between pastry and savory. When we were little, we used to have this for breakfast before school. The size of the pie is just right, not too big, not too small, enough to hold you till lunch time. Now with a cup of coffee and I'm all energized for a new day of work.
The process of making Pate chaud is such a breeze with some help from the frozen puff pastry that you can find ubiquitously any where in the frozen section of most supermarket nowadays. These mini pork pies are most scrumptious as they are just out of the oven, but can always be reheated for a quick snack any time of the day. The flaky, buttery and crispy layer of the puff pastry deliciously blends well with the savory spiced meat filling. And be warned, you may need two to satisfy the craving!
INGREDIENTS: (Make 9 pate chauds)
- 1/2 lb of ground pork
- 2-3 oz of liver pate
- 1/2 onion (finely chopped)
- 1/2 cup of sweet peas
- 1 box of puff pastry (Pepperidge Farm brand)
- 3 tsp fish sauce
- 1 tsp of soy sauce
- 3 tsp sugar
- 1/2 tsp black ground pepper
- 1/2 tsp garlic powder
- 1-2 tsp All-purpose flour
- 1 egg
- 1extra egg + 2 tsp water for egg wash
Mix all the ingredients, except for puff pastry, well. Thaw the puff pastry for about 30 minute at room temperature. Use a pizza cutter to cut each puff pastry sheet into 9 equal squares (each box comes with 2 sheets, so you will have total of 18 squares).
Use an ice cream scooper to scoop up the meat mixture and drop in the middle of each puff pastry square. Cover the meat with another the puff pastry square. Use a fork to make the indentations around the edges and to also help to seal the pie.
Brush the egg wash on top of each pate chaud evenly. Bake them at 360F for about 25 minutes.
Cool on the rack for 5-10 minutes before consumption. Enjoy!