Puff Pastry with Minced Meat : Paté la Viande

Puff Pastry with Minced Meat : Paté la Viande

Puff Pastry with Minced Meat : Paté la Viande



  • 1 puff pastry of 250 g
  • 150 g of ground meat
  • 1 red onion
  • 1 teaspoon of crushed ginger
  • 1 teaspoon of crushed garlic
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of olive oil
  • 1 egg yolk
  • salt and pepper


Peel and mince the onions and set aside. Heat a frying pan with the tablespoon of olive oil and once the oil is hot cook the meat with the crushed garlic and ginger. Let it cook for 5 minutes before adding onions, salt, pepper and oyster sauce. Mix and simmer over medium heat for 10 minutes. Reserve and leave to cool for the rest of the recipe.

Meanwhile preheat the oven to 180 °. Beat the egg yolk with a little milk and set aside. Take an 8 cm round cutter. It takes 3 rounds to make a “paté” and with the puff pastry I used I had 12 rounds that made 4 “patés”. Once the oven is hot, we begin to assemble all together. Brush the first round of puff pastry with a little water using a brush and paste a round of dough on it by pressing lightly so that the two puff pastry are glued. Put a tablespoon of stuffing in the middle of the dough leaving the edges clear. Brush the edges with the beaten egg yolk and cover with a round of dough, squeezing lightly. Close the edges using the back of a fork.

Do the same with the rest of the puff pastry. Brush all the “patés” with the beaten egg yolk and make a very small hole with the tip of a knife in the center of each “paté”. Bake and cook for 20 minutes. Eat warm with a nice tea or a fresh alouda.

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