Vietnamese Pork Puff Pastry (Printable)
Golden puff pastry pockets filled with savory pork, blending French and Vietnamese culinary traditions for a delightful snack or appetizer.
# Ingredient List:
→ Meat Filling
01 - 10.5 oz ground pork
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon sesame oil (optional)
→ Pastry
11 - 2 sheets frozen puff pastry (about 1.1 lbs total), thawed
12 - 1 large egg (for egg wash)
# Steps:
01 - In a mixing bowl, combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil. Mix thoroughly until well incorporated.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper.
03 - On a lightly floured surface, roll out puff pastry sheets to about 1/8 inch thickness. Cut into 10 circles (about 3.5 inches in diameter).
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles.
05 - Brush the edge of each filled circle with beaten egg. Cover with a second pastry circle, pressing the edges to seal. Crimp edges with a fork for a decorative touch.
06 - Brush tops with remaining beaten egg for a golden finish.
07 - Arrange pastries on the prepared baking tray, leaving space between each.
08 - Bake for 20–25 minutes, or until pastries are puffed and golden brown.
09 - Let cool slightly before serving warm.
# Expert Advice:
01 -
- The buttery flaky pastry practically shatters when you bite into it revealing the most incredible juicy pork filling inside
- These freeze beautifully so you can always have homemade comfort food ready for unexpected guests or midnight cravings
02 -
- Keep your pastry cold throughout the process or it will become impossible to work with and lose its flaky texture
- Do not overfill the pastries or they will burst open during baking creating a messy situation
03 -
- Chill your assembled pastries for 15 minutes before baking to help them hold their shape better
- Avoid opening the oven door during the first 15 minutes or the pastry might collapse