Defrost your puff pastry just right before start making Pateso (Pate Chaud) for about 10-15 minutes.
Notice: if the pastry is completely defrosted, it may be harder to work with.
For the Filling:
In a bowl, combine all the ingredients except for the egg. Mixed well and set aside.
To prevent from sticking, dust just a slight amount of flour to your work surface (counter/cutting board) and rolling pin or on the oyster sauce bottle, which I use here as shown in the picture.
Notice: there are two pastries sheet in 1 package. Gently roll your pastry just a bit at about 9x10 inch
Use any round cookie cutter to cut your pastry. Here, I just use my round cup to cut it as shown in the picture. Cut the first pastry sheet and line them on a non-stick baking tray. Place 1tbsp of the filling to the center.
Separate the egg white and egg yolk, brush the egg white around the edge of the pastry as shown in the picture. Cut the 2nd sheet and place on top of the filling.
Gently press down using a champagne glass to help secure seal the pastry. Use a fork to pinch all around the edge to make it more fun, nicer presentation and extra seal to the pastry.
Preheat the oven at 325 to 350 degree. Whist egg yolk and brush evenly on top the pateso and bake in the middle rack until you see golden color for about 30 to 35 minute depending on the temperature of the stove. Remove from the oven, allow them to cool for about 5 minutes and whaaalaaa~~Enjoy!!