How to make Paté Chaud
1 pack puff pastry 450g (10 square sheets)
1 egg yolk
For the fillings
– 200g minced pork/chicken/beef
– 1/4 cup chopped onion
– 1 tbsp Pâté
– 1/2 tsp salt
– 1/2 tsp pepper
– 1/2 tsp sugar
Preheat oven 190°C or 375°F
Mix all ingredients for the fillings together and divide into 10 balls
Defrost the pufff pastry sheet in room temperature for about 30 minutes.
Put the fillings on top of the pastry sheet and fold.
Use a fork to seal
Separate 1 egg yolk and spread a thin layer on top of the pastry.
Bake at 190°C or 375°F for 25 mins or until golden, check regularly.