• Preheat oven to 425°F/218°C.
• Line a baking sheet with parchment paper and set aside.

Make the pork mixture:

• In a small frying pan over medium-high heat, add in vegetable oil.
• Add in shallots and garlic and sauté, stirring occasionally until softened and aromatic, about 3-4 minutes.
• Remove the mixture from heat and place into a glass mixing bowl to cool completely.
• Add in ground pork, liver pate, sea salt, fish sauce, granulated sugar and 5-spice powder.
• Mix the pork mixture until the seasonings are incorporated.
• Divide the mixture into 8 portions, about 1.5-2 tablespoon for each pastry.

Prepare the puff pastry:

• Working quickly, dust a work surface with flour and roll out the puff pastry.
• Use a sharp knife to cut out 16 equal pieces (square, rectangle or rounds -- use a cookie cutter if doing rounds).
• Place meat mixture into the center of a puff pastry, leaving a border.
• Lightly dab the edges of the pastry with beaten egg.
• Place another puff pastry on top to cover, and lightly press the border edges to seal and close.
• Transfer the pastry to a baking sheet lined with parchment paper.
• Repeat with the remaining pastries.
• Chill the pastries in the fridge or freezer for 15 minutes.
• Use a pastry brush to lightly brush the tops of the pastries with beaten egg, taking care not to drip any egg on the side edges.
• Bake at 425°F/218°C for 10 minutes. If the tops are browning too quickly, place a piece of aluminum foil on top to cover.
• Reduce to 350°F/177°C and bake for another 15 minutes, or until golden and puffed up.
• Remove from oven and transfer to a wire rack to cool completely.