Instructions

To prepare the dried mushrooms and noodles

1. Place the dried wood ear mushrooms and dried bean thread noodles into two separate large bowls.
2. Cover with boiling water and leave for 10 minutes or until they have hydrated and softened.
3. Rinse under cold water.
4. Drain well.
5. Use a pair of scissors to cut the mushrooms and noodles into short lengths.

To prepare the meat filling

1. Place the pork mince into a large mixing bowl.
2. Add the sugar, salt, pepper and fish sauce.
3. Use your hands to mix everything together well.
4. Place the coriander (cilantro), spring onions (scallions) and carrot into a food processor.
5. Blitz the herbs and carrots everything is finely chopped. If you don’t have a food processor, you can finely chop these ingredients by hand.
6. Add the chopped herbs and carrots, as well as the drained mushrooms and noodles, to the pork mixture.
7. Use your hands to mix everything together.

To assemble the Pâté Chaud

1. Preheat the oven to 200°C (390°F).
2. Line a baking tray with baking paper.
3. Use a large round cookie cutter, or even a small bowl or teacup, to cut rounds from the puff pastry. These pies can be made as large or as small as you like.
4. Take a handful of the meat filling and roll it into a small meatball.
5. Place the meatball in the centre of a pastry round and flatten it slightly. Make sure you leave a good 1.5 cm (1/2 inch) border.
6. Brush the border with some egg wash.
7. Place another layer of pastry on top.
8. Use a fork to press and seal the edges together.
9. Place the pies onto the lined baking tray.
10. Repeat with the remaining pastry rounds.
11. Use a small knife to cut a slit on the top of each pie to allow the steam to release.
12. Brush with egg wash and sprinkle with sesame seeds (if using).
13. Bake until golden brown. The cooking time will depend on the size of your pies (about 20 minutes if your pies are 10 cm/4 inches in diameter).
14. Serve hot or warm.