Happy Father’s Day! This father is enjoying every single moment of the day!!

Vietnamese pâté chaud

(Adapted from Vanh Khuyen Le)

For 24 pieces

Filling:
1 lb ground pork
1 small onion (chopped)
3/4 tsp salt
1/2 tsp sugar
1.5 tsp chicken powder
1 tsp ground pepper
180 g pork pâté

To assemble:
2 packages of frozen puff pastry (4 sheets)
1 egg white
1 egg yolk + 1 tsp milk to make the egg wash.

1. In a bowl, mix all filling ingredients. Set aside.
2. Preheat oven to 350F.
3. Roll 1 sheet of puff pastry onto a Silpat (or a piece of parchment paper).
4. Do the same for the 2nd sheet of puff pastry.
5. Cut each puff pastry sheet into 12 rectangular pieces.
6. Place 1 tbs meat filling on each of the 12 pieces.
7. Brush egg white around the edge.
8. Place the remaining 12 pieces on top to make 12 pâté chaud.
9. Use a fork to press around the edge to seal.
10. Place 12 pâté chaud on 2 lined baking sheet.
11. Bake for 25 minutes.
12. Meanwhile, repeat steps 3-10 for the remaining 12 pâté chaud.
13. Cool on rack.