Pâté Chaud (Bánh Patê Sô | Vietnamese Meat Pastry)
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
12 pastries
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Calories
80 kcal
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Cuisine
Vietnamese
Pâté Chaud (Bánh Patê Sô | Vietnamese Meat Pastry)
Description
This recipe uses puff pastry cut into rounds or squares, kept cold to maintain flakiness. The filling combines ground pork, diced onions sautéed briefly, chicken bouillon powder, salt, pepper, sugar, and optional Chinese five spice and minced wood ear mushrooms for subtle earthy notes. The cooled onion mixture is blended with the pork for an even filling.
Portions of filling are placed on half the pastry cut-outs, which are then sealed by folding and crimping edges with an egg wash to bind. A further egg wash coats the tops. Baking at 375°F develops a golden, flaky pastry exterior with juicy, seasoned filling inside.
The result serves well warm as a snack or appetizer, offering flaky layers and a savory pork center with aromatic seasoning enhancing the meat’s flavor.
Keeping the dough chilled during assembly prevents greasiness and contributes to the layered texture. Testing the filling by microwaving a small portion allows seasoning adjustment before baking.
Ingredients
For the Dough
- 2 packs puff pastry (4 sheets)
- 2 egg beaten with ½ tablespoons of water, yolks
For the Filling
- 1 pound ground pork
- 1 yellow onion or ½ large onion, small, diced
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 2 teaspoon sugar
- ½ teaspoon Chinese five spice seasoning (optional)
- ¼ cup Wood ear mushrooms soaked and minced (optional)
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 puff pastry cold throughout preparation to ensure flaky layers.
- Cool sauteed onions fully before mixing with pork to avoid greasy filling.
- Microwave a small spoonful of filling to taste and adjust seasoning as needed.
- Seal pastries carefully with egg wash and crimp edges firmly to prevent leakage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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