Vietnamese Pork Puff Pastry (Printable)

Flaky pastry pockets filled with seasoned pork, baked until golden and crispy

# What You'll Need:

→ Meat Filling

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

→ Pastry

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

# How to Make It:

01 - In a mixing bowl, combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil. Mix thoroughly until well incorporated.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper.
03 - On a lightly floured surface, roll out puff pastry sheets to about 1/8 inch thickness. Cut into 10 circles (about 3.5 inches in diameter).
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Brush the edge of each filled circle with beaten egg. Cover with a second pastry circle, pressing the edges to seal. Crimp edges with a fork for a decorative touch.
05 - Brush tops with remaining beaten egg for a golden finish.
06 - Arrange pastries on the prepared baking tray, leaving space between each. Bake for 20 to 25 minutes, or until pastries are puffed and golden brown.
07 - Let cool slightly before serving warm.

# Expert Advice:

01 -
  • The perfect balance of buttery flaky pastry and savory seasoned pork creates an irresistible bite that keeps everyone reaching for seconds
  • These freeze beautifully and bake up fresh whenever you need them, making them my secret weapon for unexpected guests
02 -
  • Hot filling will melt your pastry and ruin those gorgeous layers, so keep everything chilled until you're ready to assemble
  • Press the edges firmly and crimp well, any gap will let the delicious juices escape during baking
03 -
  • Work with one pastry sheet at a time while keeping the other in the fridge, cold pastry creates the flakiest results
  • If you see the butter starting to melt while assembling, pop everything in the fridge for 15 minutes before continuing

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