Pâté chaud- Banh pateso

By Helen Le Published: February 14, 2012

  • Prep: 30 mins
  • Cook: 25 mins
  • Ready In: 55 mins

  • Yield: 10

  • Preheat the oven to 190°C/ 375°F
  • Combine all ingredients for the fillings together, mix well and divide into 10 balls.
  • Defrost the puff pastry sheets at room temperature for about 30 minutes.
  • Detach and place one puff pastry sheet on a flat working surface. Put one filling ball on top and fold in half to form a triangle/ rectangle.
  • Use a fork to seal the edges together.
  • Brush a thin layer of the egg yolk onto the pastry.
  • Bake at 190°C or 375°F for 25 mins or until golden, check regularly