As in sports goes cooking. Unfortunately the Redskins lost in a crushing blow to the Seahawks after to coming out with a strong lead. We had a great season and still have lots to build on looking forward – I’ll stick with my Fantasy Football team name “Maybe Next Year.”
Another early weekend day start got me in the kitchen bright and early. I zonked out Saturday night and didn’t get to prep the Banh Pate So as planned, so here we go:
Banh Pate So
1 lb ground pork or chicken (we used chicken in this recipe)
1 can pate (or not, your preference)
1 cup finely diced carrots and peas (can use any veggies you like, or none at all)
1/4 cup rehydrated and chopped woodear mushrooms
2 tbs fish sauce
1/2 tbs ground white pepper, fresh cracked black pepper
1 package puff pastry
1 beaten egg for wash
Mix all of the ingredients – except pastry and egg wash – for the filling (this can be done ahead of time).
Banh Pate So before going in the oven. The ravioli style rectangles worked out best.
Lay out your thawed puff pastry and cut in squares. NOTE: Don’t overwork the puff pastry. Mine got too warm and was difficult to work with. Take a small spoon or tablespoon and add filling to a corner of your square. Fold opposite corner back to make a triangle and pinch edges with a fork to seal to make little “triangles”. Place pastries on a baking sheet lined with parchment paper and brush with egg wash. Use a paring knife to make a hole in the top of your pastries so they don’t explode in the oven.
Obviously, mine are not triangles and instead look like a toddler’s array of blocks at daycare. They all come out the same in the end. Next time, however, I’m going to make sure the puff pastry is thicker and cut rounds to hold the meaty goodness.
Bake at 350 degrees for 35-40 minutes or until golden brown.
Banh Pate So
Next up, Nem Nuong Cuon after the jump.
