Savory hand pies made with this delicious recipe

Meat pies, often known as pate chaud, are a French specialty. As an example of the French influence on Vietnamese cooking, consider banh pate, which is essentially pate chaud in Vietnamese cuisine. Puff pastry dough, buttery and flaky, encases a mixture of savory and umami pork, wood ear mushrooms, bean thread noodles, and liver pate, and is cooked to perfection. They are very well-received by many and work well as an appetizer, snack, or festive treat.

Ingredients:

• Two thawed sheets of puff pastry
• 1 tablespoon of olive oil
• 1 finely chopped onion
• 2 minced cloves of garlic
• 1 diced carrot
• 1 diced celery stalk
• 1 cup of cooked chicken (either shredded or diced)
• 1 cup of frozen peas
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• One egg (for the egg wash)

Instructions:

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