Easy Bánh Pate Sô (Pork Pâté Chaud/Vietnamese Meat Pie)
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
25 pastries
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Cuisine
Vietnamese
Easy Bánh Pate Sô (Pork Pâté Chaud/Vietnamese Meat Pie)
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Bánh Pate Sô (Pork Pâté Chaud) , a delightful combination of buttery, flaky goodness and savory pork filling. Whether for breakfast or as finger food at potlucks, its impressive deliciousness awaits.
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Ingredients
- 2 heets puff pastry dough around 500g or 1.1 lbs, fresh or frozen
- 0.6 pound ground pork (280g)
- 0.3 pound liver pate (130g) (Vietnamese liver pâté works best)
- ½ onion finely diced, large
- 0.2 pound jicama 100g) (finely diced, optional, or water chestnuts
- ½ tbsp cornstarch
- 1 egg (white and yolk separated)
- ½ tbsp soy sauce
- 1 tsp chicken powder
- 1 tbsp oyster sauce
- ½ tsp sugar
- 1 tsp black pepper powder
Instructions
Make the filling
- Mix ground pork, liver pate, onion, and jicama/water chestnuts (optional) in a bowl. Add egg white, cornstarch, and seasonings; combine with your hand.
- Let the filling rest in the refrigerator for 15 minutes to allow the flavors to meld and enhance.
- Make a taste test by microwaving a small amount of filling until fully cooked. Adjust flavor to your liking.
Assemble the Vietnamese Pork Pâté Chaud
- Thaw puff pastry sheets on the counter for 2-3 hours or overnight in the fridge to avoid breakage during processing. Skip if you use fresh dough.
Circle-Shaped Pastries:
- Open up the puff pastry sheets.
- Use a sharp-edge round cookie cutter with a diameter of 10cm or 4 inches to cut the pastry sheets into circle shapes. Each Pate So will need two pieces of pastry.
- Spoon about 1.5 tablespoons of filling onto the center of one piece of puff pastry. Place another piece on top.
- Use the tips of a fork to crimp the edges of the pastry cakes, firmly sealing the top and bottom pieces together.
- Before baking, lightly brush the top with egg yolk to achieve a delightful golden crust.
Rectangle-Shaped Pastries:
- Cut the puff pastry into rectangles (7.5cm x 15cm or 3 inches x 6 inches squares).
- Place 1.5 tablespoons of filling on one side of a puff pastry square. Fold over, removing air as much as possible, and align corners to create a neat square.
- With the tips of a fork to crimp the edges, firmly seal the top and bottom squares together.
- Before baking, lightly brush the top with egg yolk for a golden crust.
Bake Bánh Pateso (With Oven / Air fryer):
- Preheat the air fryer to 160°C (320°F) or the oven to 180°C (350°F) for at least 10 minutes before baking.
- Place all the Pâté Chaud on a sheet pan lined with parchment paper to prevent sticking.
- With air fryer: Air fry the Pâté Chaud at 160°C (320°F) for 10 minutes, then increase to 200°C (392°F) and continue for 5 minutes until golden brown. Adjust time for pastry size.
- With oven: Bake the Pâté Chaud in the oven for 20-25 minutes until golden brown. Adjust time based on size. Enjoy when beautifully golden!
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