PREP TIME 20 mins

COOK TIME 30 mins

TOTAL TIME 50 mins

Serves: 40 pastries

INGREDIENTS

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1 Lbs ground pork

1 cup diced sweet onion

1 Tbsp butter

3 Tbsp oyster sauce

2 boxes Pepperidge Farm puff pastry sheets (4 total)

1 tsp ground white pepper

2 eggs, yolks separated from whites

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INSTRUCTIONS

1. Sautee the sweet onion in a skillet with the butter over medium heat.

2. Distribute evenly and stir frequently until golden brown.

3. Allow onion to cool.

4. Mix the pork, caramelized onion, oyster sauce and pepper in a mixing bowl until all ingredients are evenly distributed.

5. Place a very small portion in a microwave-safe dish and cook for 15 to 20 seconds

6. Taste for seasoning and adjust as needed.

7. Preheat oven to 400 ° F.

8. Using a 2" inch biscuit cutter, cut the puff pastry sheets into approximately 80 small rounds.

9. Gather leftover cut dough and using a rolling pin, make new sheets until the dough is used up.

10. Separate the yolks from the whites introducing a little water to both to create two different washes.

11. With a kitchen brush, coat the insides of two pastry rounds with the white egg wash

12. Place 1 teaspoon of seasoned filling on the bottom one.

13. Top with the other round, egg wash side down,

14. Continue assembling and placing onto a parchment covered cookie sheet

15. Brush assembled pate chaud with yellow egg wash.

16. Bake for 15 minutes or until pastry has puffed out and is a deep golden brown.

17. Cool until warm enough to the touch.

18. Transfer to platter and serve.