Chicken Puff Pastry (Pate Chaud Ga)

Here is a classic Vietnamese snack that is very French, and even the name is French! You'll notice that French names or French influence is common in Vietnamese cuisine.  After all, France colonized Vietnam for a century or so in the mid 1800s. This here is my mom's recipe and it's ingenious that the pairing of nutmeg and oyster sauce go so well together. I bet you would never have thought that about those two ingredients. Vietnamese often use ground pork for this pastry but why not go healthier with chicken or even turkey. I'm not much of a baker so thank goodness for these ready-to-use puff pastry sheets. Now I can just have some ready to go when I feel like having some of these buttery, flaky, meat-filled pastries for a snack or for breakfast.

The colors are just delicious.

The colors are just delicious.

Here's a perfect "puff" to this Pate Chaud.

Here's a perfect "puff" to this Pate Chaud.

The egg wash is the hero for bringing this golden color to life.

The egg wash is the hero for bringing this golden color to life.

RECIPE for 12 puff pastries.

2 boxes of Pepperidge Farm puff pastry sheets
1 large egg, yolk for egg wash and white for sealing pastry edges


1 lb ground chicken breast
1 small white onion, diced
½ cup petite green peas
½ teaspoon nutmeg powder
1 tablespoon premium oyster sauce
1/4 teaspoon of salt
1/2 teaspoon sugar
½ teaspoon fresh ground black pepper

Egg wash: yolk only, mix with 2 tablespoon of water
 
Thaw puff pastry as directed on box. Mix chicken and all ingredients well.
Cut sheets into 12 portions, 6 portions from each sheet as there are 2 sheets of puff pastry in a box.
Scoop mixture into each cut portion of pastry. Fold over and seal the edge with some egg white and press the edges to seal.
Brush on egg wash to each pastry. Place pastry on baking sheet, lined with parchment paper for easy clean up. 

Bake at 425 for 15 minutes.