Pâté Chaud (Bánh Patê Sô | Vietnamese Meat Pastry)

Name: Pâté Chaud (Bánh Patê Sô | Vietnamese Meat Pastry)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 pastries
Ingredients: 2 packs puff pastry; 2 egg yolks; 1 pound ground pork; 1 small yellow onion, diced; 1 teaspoon chicken bouillon powder; 1 teaspoon salt; 1 teaspoon ground pepper; 2 teaspoon sugar; ½ teaspoon Chinese five spice seasoning; ¼ cup Wood ear mushrooms

User Reviews

5.0

147 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
12 pastries
Calories
80 kcal
Course
Breakfast, Appetizer, Snacks
Cuisine
Vietnamese

Pâté Chaud (Bánh Patê Sô | Vietnamese Meat Pastry)

Jessica Castro

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Flaky, golden, and filled with juicy seasoned pork, these Vietnamese meat pastries are everything you love about Pâté Chaud—freshly baked and straight from your own oven. Made with store-bought puff pastry and a simple savory filling, they’re easy to prep and perfect for snacking, brunching, or showing off at your next gathering.

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Ingredients

Servings

For the Dough

2 packs puff pastry (4 sheets)
2 egg yolks, beaten with ½ tablespoons of water

For the Filling

1 pound ground pork
1 small yellow onion, diced (or ½ large onion)
1 teaspoon chicken bouillon powder
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoon sugar
½ teaspoon Chinese five spice seasoning (optional)
¼ cup Wood ear mushrooms soaked and minced (optional)

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Instructions

Defrost the puff pastry for 40 minutes until just pliable but still cold. Keep the sheets chilled while you work.
Cut into 3-inch rounds or squares and chill the cut-outs on a parchment-lined tray.
Cook the onion in a skillet for 1 minute. Add garlic (if using), then set aside to cool completely.
In a bowl, combine pork, cooled onion, bouillon, five spice, salt, pepper, sugar, and wood ear mushrooms (if using).
Preheat the oven to 375°F.
Add 1½ tablespoons of filling onto half the pastry rounds. Brush edges with egg wash. Top with remaining pastry and crimp edges with a fork.
Brush tops with more egg wash and bake for 20–25 minutes, or until golden and the internal temp hits 145°F.
Serve warm!

Notes

Keep your pastry cold! If it softens too much while you’re working, pop it back in the fridge. Cold dough = flaky layers.
Cool the onions completely before mixing into the pork to avoid greasy filling or uneven cooking.
Taste the filling first by microwaving a small spoonful before assembling—easy way to adjust the seasoning without guessing.
Keep your pastry cold! If it softens too much while you’re working, pop it back in the fridge. Cold dough = flaky layers.
Cool the onions completely before mixing into the pork to avoid greasy filling or uneven cooking.
Taste the filling first by microwaving a small spoonful before assembling—easy way to adjust the seasoning without guessing.

Nutrition Information

Show Details

Calories 80kcal (4%) Carbohydrates 2g (1%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.002g Cholesterol 36mg (12%) Sodium 177mg (7%) Potassium 97mg (3%) Fiber 0.2g (1%) Sugar 1g (2%) Vitamin A 29IU (1%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12pastries

Amount Per Serving

Calories 80 kcal

% Daily Value*

Calories	80kcal	4%
Carbohydrates	2g	1%
Protein	5g	10%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.002g	0%
Cholesterol	36mg	12%
Sodium	177mg	7%
Potassium	97mg	2%
Fiber	0.2g	1%
Sugar	1g	2%
Vitamin A	29IU	1%
Vitamin C	1mg	1%
Calcium	9mg	1%
Iron	0.4mg	2%