Flaky, golden puff pastry rounds filled with a savory pork and wood ear mushroom filling seasoned with fish sauce and black pepper, then finished with an egg wash and sesame seeds. The Vietnamese bakery favorite, made at home.

Ingredients

For the filling

• 1 lb ground pork
• 6 oz wood ear mushrooms, chopped
• 3 scallions, chopped
• 2½ Tbsp fish sauce
• 1 tsp black pepper
• 1 tsp chicken bouillon
• 2 tsp sugar

For the pastry

• Puff pastry sheets
• Eggs, whisked, for the egg wash
• Sesame seeds, for topping

Instructions

1. Heat the oven to 375°F.
2. Mix all the filling ingredients together in a bowl until evenly combined.
3. Cut the puff pastry into 3-inch circles, two for each pastry.
4. Place about 1½ Tbsp of filling in the center of half the circles, then lightly brush the pastry around the filling with egg wash.
5. Lay a second circle on top of each and crimp the edges to seal.
6. Cut a tiny hole in the top of each pastry so steam can escape and the pastries don’t burst.
7. Brush the tops with more egg wash and sprinkle with sesame seeds.
8. Bake for 22–26 minutes, until golden brown.

Notes & substitutions

Watch the Reel

Photos