Vietnamese Puff Pastry with Pork (Printable)

Golden flaky pastry stuffed with seasoned pork filling for a delicious handheld snack.

# What You 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, beaten (for egg wash)

# How To Make It:

01 - Combine ground pork, onion, garlic, soy sauce, oyster sauce, sugar, black pepper, salt, cornstarch, and sesame oil in a mixing bowl. Mix thoroughly until all seasonings are evenly distributed throughout the pork.
02 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
03 - On a lightly floured surface, roll out puff pastry sheets to approximately 1/8 inch thickness. Cut into 10 circles using a 3.5-inch round cutter or pastry cutter.
04 - Place 2 tablespoons of meat filling in the center of 5 pastry circles. Brush edges with beaten egg, then cover with remaining pastry circles. Press edges firmly to seal and crimp with a fork for decoration.
05 - Brush tops of assembled pastries with remaining beaten egg to achieve a golden finish when baked.
06 - Arrange pastries on prepared baking tray, leaving space between each for expansion. Bake for 20 to 25 minutes until pastries are puffed and golden brown. Let cool slightly before serving warm.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and juicy, seasoned filling creates that perfect bite youll crave constantly
  • These freeze beautifully before baking, meaning you can have homemade pastry snacks ready in under 30 minutes on busy days
  • The recipe welcomes endless variations while remaining simple enough for beginners to nail on the first try
02 -
  • Dont overfill the pastries or they will burst during baking, leaving you with a messy oven and leaking filling
  • Sealing edges thoroughly with fork crimps prevents the juices from escaping and creates that classic pastry appearance
  • Chilling assembled pastries for 15 minutes before baking helps them hold their shape and puff more dramatically
03 -
  • Keep your pastry cold throughout the process, and if it starts getting soft, pop the whole tray in the fridge for 10 minutes
  • The egg wash is your secret weapon for bakery level appearance, so dont skip it even if youre feeling rushed

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