Pâté Chaud (Bánh Patê Sô)

1. Preheat oven to 425°F/218°C.
2. Line a baking sheet with parchment paper and set aside.

Make the pork mixture:

1. In a small frying pan over medium-high heat, add in vegetable oil.
2. Add in shallots and garlic and sauté, stirring occasionally until softened and aromatic, about 3-4 minutes.
3. Remove the mixture from heat and place into a glass mixing bowl to cool completely.
4. Add in ground pork, liver pate, sea salt, fish sauce, granulated sugar and 5-spice powder.
5. Mix the pork mixture until the seasonings are incorporated.
6. Divide the mixture into 8 portions, about 1.5-2 tablespoon for each pastry.

Prepare the puff pastry:

1. Working quickly, dust a work surface with flour and roll out the puff pastry.
2. Use a sharp knife to cut out 16 equal pieces (square, rectangle or rounds -- use a cookie cutter if doing rounds).
3. Place meat mixture into the center of a puff pastry, leaving a border.
4. Lightly dab the edges of the pastry with beaten egg.
5. Place another puff pastry on top to cover, and lightly press the border edges to seal and close.
6. Transfer the pastry to a baking sheet lined with parchment paper.
7. Repeat with the remaining pastries.
8. Chill the pastries in the fridge or freezer for 15 minutes.
9. Use a pastry brush to lightly brush the tops of the pastries with beaten egg, taking care not to drip any egg on the side edges.
10. Bake at 425°F/218°C for 10 minutes. If the tops are browning too quickly, place a piece of aluminum foil on top to cover.
11. Reduce to 350°F/177°C and bake for another 15 minutes, or until golden and puffed up.
12. Remove from oven and transfer to a wire rack to cool completely.