Vietnamese Pork Pastries (Pâté Chaud or Bánh Patê Sô)

Name: Vietnamese Pork Pastries (Pâté Chaud or Bánh Patê Sô)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 30 pastries
Ingredients: 1 tablespoon butter; 1 small onion, diced; ⅓ cup minced jicama or minced canned water chestnut; ½ lb ground pork; ¼ lb Liverwurst; salt and pepper to taste; 4 heets frozen puff pastry; 1 egg beaten

User Reviews

4.8

18 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
30 pastries
Calories
170 kcal
Course
Breakfast, Appetizer
Cuisine
Asian, Vietnamese, French

Vietnamese Pork Pastries (Pâté Chaud or Bánh Patê Sô)

Iris Warren

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These puff pastry pockets with pork make for a delicious breakfast or game day appetizer. You'll love the moist, flavorful pork and liverwurst filling and the crispy buttery layers!

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Ingredients

Servings

1 tablespoon butter
1 small onion, diced (about 140g, 5oz or 1 cup)
⅓ cup minced jicama or minced canned water chestnut (about 4oz or 110g)
½ lb ground pork (8oz)
¼ lb Liverwurst (4oz), but you can add more to taste
salt and pepper to taste
4 heets frozen puff pastry (2 17.25oz packages)
1 egg beaten

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Instructions

Preheat the oven to 350° Fahrenheit
Melt butter in a large pan or skillet over medium heat and sweat the diced onions until they are translucent, about 3-5 minutes. Add the diced jicama or diced canned water chestnut and continue to cook until onions are fully softened, about 3-5 more minutes.
Turn off the heat and add the uncooked ground pork and liverwurst or pâté. Mix thoroughly until you get a homogenous mixture. Season with salt and pepper to taste.
Take your defrosted puff pastry and cut the sheets into identical rectangles or squares. I cut each of my sheets into 15 small rectangles, but it doesn't matter how big or small you make them.
Scoop a small piece of the pork mixture into a puff pastry piece, top with another piece and use a fork to crimp the edges together. Make sure to press the tines of your fork all the way through both puff pastry layers, so that the hot pie does not explode in the oven.
Arrange your pâté chaud on a lined sheet pan and store then in the fridge for about 15 minutes giving them and egg wash and transferring them to the oven.
Your pâté chaud are cooked once the puff pastry has risen and turned a deep golden brown color, about 30 minutes.

Nutrition Information

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Serving 1pastry Calories 170kcal (9%) Carbohydrates 13.6g (5%) Protein 4.3g (9%) Fat 11.4g (18%) Saturated Fat 4.5g (23%) Monounsaturated Fat 0.2g Cholesterol 12.9mg (4%) Sodium 148.7mg (6%) Potassium 15.1mg (0%) Fiber 0.9g (4%) Sugar 1.1g (2%)

Nutrition Facts

Serving: 30pastries

Amount Per Serving

Calories 170 kcal

% Daily Value*

Serving	1pastry
Calories	170kcal	9%
Carbohydrates	13.6g	5%
Protein	4.3g	9%
Fat	11.4g	18%
Saturated Fat	4.5g	23%
Monounsaturated Fat	0.2g	1%
Cholesterol	12.9mg	4%
Sodium	148.7mg	6%
Potassium	15.1mg	0%
Fiber	0.9g	4%
Sugar	1.1g	2%