Vietnamese Meat Pie Snacks
Indulge in the savory delight of Vietnamese Meat Pie Snacks, the perfect fusion of flaky puff pastry and bold, aromatic fillings. These bite-sized treats are stuffed with a flavorful mixture of seasoned ground pork, finely grated carrots, and a trio of umami-rich sauces—fish sauce, soy sauce, and oyster sauce—enhanced with a touch of garlic and onion. With a golden, egg-washed crust that bakes to perfection in just 25 minutes, these meat pies are as visually appealing as they are delicious. Whether served as an appetizer, party snack, or a quick savory pick-me-up, these irresistible pastries are sure to impress. Elevate your gatherings with these easy-to-make Vietnamese-inspired bites that combine texture, taste, and tradition in every crispy, meaty bite. Keywords: Vietnamese meat pie recipe, puff pastry snacks, savory appetizer ideas, homemade meat pies, quick party food recipes.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 300 g Ground pork
- 1 small Carrot (finely grated)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tbsp Fish sauce
- 1 tsp Soy sauce
- 2 tsp Oyster sauce
- 0.5 tsp Ground black pepper
- 0.5 tsp Sugar
- 1 large Egg (beaten for sealing and egg wash)
- 1 tbsp Oil (for sautéing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat the oil in a frying pan over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Add the ground pork to the pan and cook, stirring frequently, until no longer pink, about 5 minutes.
Stir in the grated carrot, fish sauce, soy sauce, oyster sauce, ground black pepper, and sugar. Cook for another 2 minutes until the mixture is well combined and slightly dry. Remove the pan from heat and allow the filling to cool slightly.
Unroll the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares to make a total of 8 squares.
Place about 2 tablespoons of the pork filling in the center of each puff pastry square. Be careful not to overfill to avoid spillage.
Brush the edges of the pastry square with the beaten egg. Fold the square over to form a triangle, enclosing the filling. Press the edges together firmly and crimp with a fork to seal.
Transfer the filled meat pies to the prepared baking sheet. Brush the tops with the beaten egg for a shiny golden finish.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crisp.
Let the meat pies cool slightly before serving. Enjoy them warm as a snack or appetizer!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
