Vietnamese Pork Puff Pastry (Printable)

Buttery flaky pastry pockets stuffed with savory seasoned pork and aromatics.

# What You Need:

→ Meat Filling

01 - 10.5 oz ground pork
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tsp sugar
07 - 0.5 tsp ground black pepper
08 - 0.5 tsp salt
09 - 1 tbsp cornstarch
10 - 0.5 tsp sesame oil (optional)

→ Pastry

11 - 2 sheets frozen puff pastry (about 1.1 lbs total), thawed
12 - 1 large egg (for egg wash)

# Steps:

01 - Combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil in a mixing bowl. Mix thoroughly until all ingredients are well incorporated.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
03 - On a lightly floured surface, roll out puff pastry sheets to approximately 1/8 inch thickness. Cut into 10 circles using a 3.5 inch round cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Brush edges with beaten egg, cover with remaining pastry circles, and press edges to seal firmly. Crimp edges with a fork for decorative finish.
05 - Brush tops of pastries with remaining beaten egg to achieve golden brown finish during baking.
06 - Arrange pastries on prepared baking tray, leaving space between each for expansion. Bake for 20 to 25 minutes until pastries are puffed and golden brown.
07 - Let pastries cool slightly before serving warm.

# Expert Hints:

01 -
  • The flaky buttery pastry shatters into clouds while the savory pork filling stays impossibly juicy
  • These freeze beautifully so you can always have homemade comfort food ready in 25 minutes
  • Perfect for everything from weekday breakfasts to impromptu gatherings with friends
02 -
  • Cold pastry is your friend, so work quickly and refrigerate the assembled pastries for 15 minutes if the dough starts feeling soft or sticky
  • Seal edges thoroughly or you will lose precious juices during baking, turning your pastry into a hollow shell instead of a savory pocket
03 -
  • Use a rolling pin to gently whack the puff pastry if it cracks when thawing, which helps it become pliable again without warming it too much
  • Crimp the edges with a fork at a slight angle for the prettiest seal that also helps the pastry bake evenly

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