Recipe from Vietnam, inspired from French pastry.
Ingredients :
- Ground pork (1 pound)
- Paté (de foie, ou grand-mère) (half a slice)
- half an onion chopped thin and sauté
- Salt & Pepper.
- Half a bouillon cube (court bouillon or bouquet garni)
- Garlic powder.
- Pastry sheets.
- Egg Yolk.
Preparation :
Precook the onions to have them trans-lucid. Mix the meats, onions. Crush the cube powder, garlic and salt/pepper. Mix to the meat.
Prepare long slices of sheets (about 3-4 cm wide, 16cm long). Fill half with the mixture, fold the rest on top, and use a fork to press the borders, finish to brush the top with the egg yolk.
Preheat the over at 400F, cook for 30 min. Then let is rest on the over for 5 min before bringing it out, to keep the shape.