← Nouns Cooking · Vietnamese

Ingredients

• 1 tbsp Vegetable oil
• 1 small onion, finely diced
• 400 g Minced pork
• 1 clove Garlic, minced
• ¾ tsp Salt
• 1 tsp Sugar
• ¾ tsp Black pepper
• 1 tbsp Oyster sauce
• 1 tsp Toasted sesame oil
• 1 tsp Cornflour (cornstarch)
• 500 g all-butter puff pastry, kept cold
• 1 Eggs, beaten, for glazing

Method

1. Fry the onion in the oil over medium heat for 3–4 min until soft, then let it cool. Mix it with the pork, garlic, salt, sugar, pepper, oyster sauce, sesame oil and cornflour, and chill for 15 min.
2. Heat the oven to 200°C (400°F) and line a tray with baking paper. Roll the pastry out a little if needed and cut out 24 rounds about 8 cm across.
3. Lay 12 rounds on the tray. Put a flattened ball of filling (about 35 g) in the centre of each, brush the edges with egg, top with a second round and press the edges firmly with a fork.
4. Brush the tops with egg, keeping it off the cut edges so they rise. If the pastry has softened, chill the tray for 10 min.
5. Bake for 20–25 min until puffed and deep golden and the filling is cooked through. Cool for 5 min before eating.

Tips

• Contains wheat, egg, dairy (butter pastry) and soy.
• Freeze unbaked pastries on the tray, then bag them; bake from frozen with 5 extra minutes.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Vicky Pham Helen’s Recipes