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Vietnamese Meat Pastry Bites

Serves 4 to 6 Appetizer meat, Appetizers

Vietnamese Meat Pastry Bites

Vietnamese Meat Pastry Bites are a staple on home tables, crafted with a touch of intuition and a generous hand. Each bite is a nod to the family cook who knows the value of seasoning by feel rather than measure. In Vietnam, this dish isn't just a recipe; it's a reflection of the cook's confidence and the warmth of shared meals. Traditionally, these bites are prepared in homes across the country, bringing together simple ingredients to create a beloved taste.

Crisp on the outside, tender and savory within, these pastries capture the essence of Vietnamese comfort food. The ground beef melds with soft, sautéed onions, all encased in a golden, flaky pastry. A hint of salt and pepper elevates the flavors without overshadowing the natural richness. Each bite is a satisfying blend of textures, perfect for casual gatherings or simply enjoyed around the family table.

Ingredients

  • 300 gground beef
  • 1onion
  • 12pastry wrappers
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Peel and finely chop 1 onion. In a mixing bowl, combine the chopped onion with 300 g of ground beef. Season the mixture with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed throughout the beef.
  2. Lay out 12 pastry wrappers on a clean, flat surface. Place a small spoonful of the beef and onion mixture in the center of each wrapper. Fold the wrappers over the filling, sealing the edges by pressing them together firmly, ensuring no filling escapes during cooking.
  3. In a large frying pan, pour enough oil to cover the bottom generously. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Carefully place the filled pastry bites into the hot oil, ensuring they are not overcrowded. Fry them in batches if necessary. Cook each side until the pastry is golden brown and crisp. This should take about 2-3 minutes per side, but focus on the color and texture rather than time.
  5. Once the pastry bites are golden and crisp on all sides, remove them from the pan and drain on a paper towel-lined plate to remove excess oil.
  6. Finish by sprinkling a little more fine sea salt over the hot pastry bites to enhance their flavor. Serve immediately while they are warm and crispy, perfect for sharing around the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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