Pate Chaud

Ingredients

* 2 sheets puff pastry (1 package of Pepperidge farm pastry sheets)
* 1/2 pound ground pork
* 1/2 oz wood ear mushrooms (boiled and cooled)
* 1/4 white or yellow onion (diced)
* 1 tsp fish sauce
* 1/2 tsp black or white pepper
* 1/2 tsp salt
* 1/2 tsp garlic powder
* 1 tbsp chives or green onion (chopped)
* 2 eggs, yolks and whites separated

Instructions
1. Prep the Puff Pastry. Defrost puff pastry at room temp for 1-2 hours or in the fridge overnight. Unfold each pastry sheet onto a baking sheet lined with parchment paper. Use a 3″ round biscuit or cookie cutter to cut 9 circles out of each sheet (18 circles in total). You can also cut into squares if desired. Remove the pastry scraps, then refrigerate the cut puff pastry while you make the filling. 


2. Make Filling. Add pork, mushrooms, onions, fish sauce, pepper, salt, garlic powder, and chives to a bowl. Mix until fully incorporated. Set aside. filling.

3. Assemble Pastries. Preheat oven to 400º F. Take the cold pastry rounds out of the fridge. Brush egg whites around the perimeter of half of the pastry rounds. Then use a cookie scoop or spoon to dollop a rounded tablespoon of filling in the center of the pastries with egg wash. To cover, stretch out a second pastry circle without egg whites about 1/2″, then fully cover each pie. Press down the edges so both sheets of pastry are glued together with the egg whites. Use a fork to crimp the edges of the pie to seal the top and bottom pastries. Repeat with the rest of the pies. Brush all of the pies with the egg yolks, including all the sides.

4. Bake. Bake the meat pies for 25-32 minutes or until dark golden brown on top. Serve immediately. To store, refrigerate in an airtight container for up to 3 days and reheat in the oven until pastry is crispy (preferred) or 30-45 seconds in the microwave.