Vietnamese-French Puff Pastry (Printable version)

Buttery, flaky pastry pockets filled with savory pork and aromatic spices, baked until golden and crisp.

# What you'll need:

→ Meat Filling

01 - 10.5 ounces 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 pounds total), thawed
12 - 1 large egg (for egg wash)

# Directions:

01 - Combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil in a mixing bowl. 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 contrast between shatteringly crisp pastry and juicy, aromatic filling is absolutely addictive
  • They freeze beautifully before baking, making them perfect for unexpected guests or busy weeknight dinners
  • Each bite delivers that perfect fusion comfort food satisfies multiple cravings at once
02 -
  • Hot filling will melt your pastry dough and ruin the seal, so keep everything chilled while assembling
  • The filling tastes saltier raw than baked, so trust the recipe measurements rather than adjusting after tasting raw pork
  • Seal edges thoroughly or you will lose precious juices and end up with empty pastries
03 -
  • Work quickly with cold pastry to maintain those distinct flaky layers we all love
  • If your edges start to separate during baking, you can press them back together gently while hot

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