Vegan Pâté Chaud (Vietnamese Meat Pastries)

Ingredients

• 5.3 ounces vegan ground meat
• 1/4 cup vegan paté
• 1/2 shallot (minced)
• 1 clove of garlic (minced)
• 1 tbsp chopped green onions
• 1 tbsp chopped cilantro
• 1/2 tsp vegan fish sauce
• 1/4 tsp white vinegar
• 1/2 tsp sugar
• 1/4 tsp ground black pepper (adjust to taste)
• 1/8 tsp salt
• 2 sheets vegan puff pastries ((about 16 ounces / 450 g))

Instructions

1. 1

   Preheat the oven to 355 °F (180°C) and line a baking sheet with parchment paper. Set aside.

2. 2

   Combine all of the filling ingredients. To a large mixing bowl, add the vegan ground meat, vegan pâté, minced shallot and garlic, fresh herbs, vegan fish sauce, vinegar, sugar, pepper, and salt.

3. 3

   Mix. Use a wooden spoon or spatula to mix until everything is well combined. At this point, you can taste it and adjust the saltiness to your liking. Set aside.

4. 4

   Cut out the puff pastry. Once the filling is ready, cut out 16 rounds from the vegan puff pastry using a cookie cutter. Note: I used a 3-inch (roughly 8 cm) fluted round cookie cutter, but a glass works just as well. Arrange 8 rounds of puff pastry on the baking sheet, leaving about 2 inches (5 cm) of space between each.

5. 5

   Assemble. Place about 1.5 tablespoons of the meat filling in the center of each round. Dip your finger in water and lightly moisten the edges. Top with another pastry round and press firmly to seal.

6. 6

   Brush with milk. Using a pastry brush, brush each pastry with vegan milk. This will help them brown nicely.

7. 7

   Bake. Finally, bake the pâtés chauds for 20-25 minutes, or until golden brown. Allow them to cool for 15-20 minutes before serving.

8. 8

   You can store these pâtés chauds in the refrigerator for up to 4 days.