Vietnamese Savory Pork Puff Pastry

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

Rehydrate dried wood ear mushrooms in hot water for 15 minutes, then drain, finely chop, and set aside. Finely mince the shallot and garlic.

Heat vegetable oil in a pan over medium heat. Sauté minced shallot and garlic until fragrant, about 1-2 minutes. Add ground pork and cook, breaking it up with a spoon, until browned. Stir in the chopped wood ear mushrooms, fish sauce, sugar, and black pepper. Cook for another 2-3 minutes until the liquid has evaporated and the filling is well combined. Let cool slightly.

Unroll the puff pastry sheets. Cut each sheet into 4 equal squares. Place a spoonful of the pork filling in the center of each square.

Fold each square diagonally to form a triangle, or bring opposite corners together to form a square parcel, pressing the edges firmly to seal. You can use a fork to crimp the edges for a decorative seal.

In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of the pastries with the egg wash for a golden finish.

Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed. Serve warm.