Tuesday, August 12, 2008

Pate Chaud ( Puff Pastry) with Pork fillings

One of my net pal (Chi. MOKA) gave me this recipe yesterday. It's a very easy recipe and it's so yummy. This pate chaud is crispy on the outside and the pork and crab meats fillings are just delicious. You can buy this puff pastry at any grocery stores. After you cut the sheet into a square shape. You put the meat fillings in the middle. Then add another layer of puff pastry sheet on top.

This is what it should look like after you put another sheet on top. It's ready to be bake.

It turned out great. It's a great snack.

Crispy yet savory.

Here is another plate of it.

These would go great with hot tea . Enjoy!

1 box of puff pastry (I used Pepperidge Farm brand. This has 2 ready-to-bake sheets)
1/2 cup of flour
1 pound of ground pork
1/2 pound of crab (optional)
1 yolk (This is to glaze on top of the pastry.)
1 tsp of pepper
1 tsp of salt
1 tsp of sugar
2 cloves of garlic
a few scallions (only use the white portion- chopped)
2 TBs of oyster sauce
1 TB of tapioca flour

1) Take out 2 sheets of puff pastry.
2) Cut into 12 square pieces.
3) Add the pork & crab fillings (see how to make fillings at the end)
4) Put another layer of puff pastry on top.
5) Use the fork and press down the perimeter of the pastry
6) Use the brush and brush a layer of egg yolk.
7) Put in 375 degree oven . Bake for 15 minutes.
8) Lower oven to 300 degree .
9) Bake until golden brown. (around 20 minutes more depend on your oven)
1) Mix all the ingredients together. (pork, pepper, salt, garlic, scallions, oyster sauce, sugar and tapioca flour)
2) Put a little bit in the microwave for taste. If its need more salt, add salt. If it need more sugar add more sugar.
3) Roll the pork into a meatball shape.


Thuyhai said...

hummm yummy yummy! I will definitely make this one. thanks for the recipe.

Zoe said...

Yes. They are very good. You should definitely make it. Let me know how they turned out.


Issi said...

Hi Zoe,
My husband loves this and we get some for him everytime we go to Eden Ctr. Like you I am chinese live in Vietnam but not as talent as you. Anyhow, in the recipe you ask for 1/2 cup of flour but where or when I use this flour.


Zoe said...

The usage of 1/2 cup of flour is to dust off the dough just in case the dough stick in your hands.


Anonymous said...

Thank you for the recipe! I have a question though: Would 15 mins baking time enough for the pork inside to be well cooked?

Anonymous said...

is it necessary to have tapioca flower?? i would not even know where to get that here..

Zoe said...

Tapioca flour acted like a glue agent to keep the fillings together. If you can't find the flour, you can add an egg instead.

Anonymous said...

This looks so good! This is definitely one of my favorite things to eat. I don't have tapioca flour or oyster sauce handy.... Can I skip the sauce & use all purpose flour, or should I wait til I get my butt to an Asian grocery mart? Please say the former... :)

Zoe said...

Tapioca flour is to glue the meat together. If you don't have it, you can always add an egg. If you don't have oyster sauce, you can always use something else like soy sauce, or salt. It just taste better with oyster sauce.