Pate Chaud (Báhn Patê Sô)

Cook sweet onion in a skillet with butter over medium heat. Distribute evenly and stir frequently until golden brown. Allow onion to cool.

Mix turkey, caramelized onion, oyster sauce and pepper in a mixing bowl until all ingredients are evenly distributed. Place a very small portion in a microwave-safe dish and cook for 15 to 20 seconds. Taste for seasoning and adjust as needed.

Preheat oven to 400°F.

Using a 2½ inch biscuit cutter, cut puff pastry sheets into approximately 80 small rounds. Gather leftover cut dough and using a rolling pin, make new sheets until dough is used up.

Separate the yolks from the whites into separate bowls, adding a little water to both to create two different colored egg washes. With a kitchen brush, coat the insides of two pastry rounds with the white egg wash.
Place 1 teaspoon of seasoned turkey filling on the bottom one. Top with the other round, egg wash side down. Continue assembling and placing onto a parchment-covered cookie sheet.

Brush assembled pate chaud with yellow egg wash. Bake for 15 minutes or until pastry has puffed out and is a deep golden brown. Cool until warm enough to the touch.

Transfer to platter and serve.