Pate Chaud

A Vietnamese meat pastry, inherited from the French

½ pack ground pork
1 small onion
1 tablespooon garlic powder
2 boxes of Pepperide Farm square pastry shells
Salt, pepper, sugarRegular fork for decorating the edges of pastry shells


1) Mix pork with, chopped onions, and garlic powder
2) Flavor w/ pinch of salt/sugar/pepper and let marinate for 1 hour
3) Cut pastry shells into fourths
4) Spread meat mixture into spoon-sized pieces into pastry sheets
5) With the other cut square place on top, and close with the edges of a fork
6) Bake at 375 degrees for about 25 minutes
7) The shells should start to puff out
8) Spread yellow egg yolk onto top layer of each shell about 5 minutes before done
9) Let sit in oven for another 5 minutes, so that the egg yolks can set
10) Can be served at room temperature or hot