Savory hand pies made with this delicious recipe:
Meat pies, often known as pate chaud, are a French specialty. As an example of the French influence on Vietnamese cooking, consider banh pate, which is essentially pate chaud in Vietnamese cuisine. Puff pastry dough, buttery and flaky, encases a mixture of savory and umami pork, wood ear mushrooms, bean thread noodles, and liver pate, and is cooked to perfection. It is very well-received by many. They work well as an appetizer, snack, or festive treat.
Ingredients: • Two thawed sheets of puff pastry
The following ingredients are needed: 1 tablespoon of olive oil, 1 finely chopped onion, 2 minced cloves of garlic, 1 diced carrot, 1 diced celery stalk, 1 cup of cooked rooster (either shredded or diced), 1 cup of frozen peas, 1 teaspoon of dried thyme, salt and pepper to taste.
• One undomesticated egg (for the egg wash)
Here are the steps: Get your oven ready: Turn the oven on high heat (400°F, 200°C). Spread parchment paper on a baking pan.
2. Assemble In a large pan, heat the olive oil over medium heat until it is heated. Approximately 5 minutes before supper is ready, add chopped onion and simmer until transparent. For the last minute of cooking, stir in the minced garlic with the meal.
After adding chopped carrot and celery, simmer the entrée for about 5-7 minutes, or until the greens are cooked.
Go ahead and add the cooked rooster, frozen peas, dry thyme, salt, and pepper. Heat through, then cook for another two to three minutes, stirring occasionally. Remove from heat and let filling to cool slightly.
