This Vietnamese pâté chaud recipe is a must-try! Made with pre-made puff pastry, it’s buttery, flaky, and perfectly golden. The savory and flavorful ground pork filling makes these hand pies an irresistible treat. Whether for breakfast, a snack, or a party appetizer, these delightful meat pies will quickly become a favorite!
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What is Pâté Chaud?
Pâté chaud, or bánh patê sô, is a French-inspired Vietnamese hand-held meat pie. This delicious pastry is made with a flaky, buttery puff pastry shell and filled with a savory meat filling, such as pork or chicken.
Often enjoyed as a snack, appetizer, or a quick on-the-go meal, pâté chaud is a popular offering in local Vietnamese bánh mì (bread) shops. Its irresistible combination of flavorful meat and crispy pastry makes it a beloved treat for any time of the day!
What is pâté chaud made of?
Pâté chaud has a savory meat filling, made with simple yet flavorful ingredients that come together perfectly in a flaky puff pastry. Here's what you'll need
Ground Pork
Is a classic meat filling. You can also substitute with ground turkey or chicken, but aim for an 80/20 meat-to-fat ratio to keep the filling juicy and flavorful.
Oyster Sauce
Adds a deep umami flavor to the meat. For the best results, use Lee Kum Kee, a trusted and widely available brand. You can find it at your local Asian market or in the international aisle of most grocery stores.
Fish Sauce
Brings a unique, savory depth to the filling. Red Boat Fish Sauce is a favorite for its clean, rich flavor. It's also available in Asian stores or major supermarkets in the ethnic aisle.
Puff Pastry Dough
Puff pastry is the key to achieving the buttery, flaky layers in pâté chaud. You can find pre-made puff pastry at most major supermarkets.
Recommended Brand: Pepperidge Farm works great for this recipe and is widely available.
How to make pate chaud
Thaw the Dough
- Remove the puff pastry from the box and thaw at room temperature for about 30 minutes.
- The dough should be fully thawed but still cold to the touch—soft enough to work with but not sticky.
- Chill the other package in the refrigerator until ready to use.
Make the Filling
- In a mixing bowl, combine the ground pork, onion, oyster sauce, fish sauce, sesame oil, salt, and black pepper. Mix well until evenly combined.
Prepare the Dough
- Line your baking area with parchment paper to prevent sticking.
- Lightly roll out the thawed pastry dough to smooth out the seams.
- Cut each sheet into 9 even squares:
- Use the two existing folds as guides, cutting along them. Then cut each section into thirds to form squares.
- You should have 18 squares per box of dough.
Add the Filling
- Place about 2 tablespoons of the meat filling in the center of one dough square.
Seal the Pocket
- Lightly brush egg whites along all four edges of the pastry square.
- Place another square over the top, aligning the edges.
- Press down gently on all sides to enclose the filling securely.
Crimp the Edges
- Using the tines of a fork, press lightly around the edges to seal the pastry and create a decorative imprint.
Add the Egg Wash
- Beat the egg and brush it over the tops of the pastries for a shiny, golden finish.
Bake
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper and arrange the pastries about 1 inch apart.
- Bake for 40 minutes, or until the pastry is puffed and golden brown.
How to Warm Up Pâté Chaud
From the Fridge:
Preheat your toaster oven or regular oven to 350°F (175°C). Place the pâté chaud on a baking sheet and bake for 6–8 minutes until warmed through.
From the Freezer:
Let the pâté chaud thaw at room temperature for about 15 minutes.
Preheat the oven to 350°F (175°C) and bake for 8–10 minutes until crispy and heated through.
Storing Pâté Chaud
In the Fridge:
Place baked pâté chaud in an airtight container and store in the refrigerator for up to 3 days.
In the Freezer:
Allow the pâté chaud to cool completely, then transfer them to an airtight container or freezer-safe bag. Freeze for up to 3 months.
Pate chaud filling variations
If you’re looking to switch things up, here are some creative filling ideas to make your pâté chaud even more unique and delicious:
Vegetables
- Add thawed frozen peas, carrots, or spinach to the meat filling for added color, flavor, and nutrients.
Meat and Wood Ear Mushroom
- Mix chopped wood ear mushrooms with the ground meat filling for an earthy flavor and extra texture. This classic Vietnamese-inspired combination works beautifully with puff pastry.
Vegetarian
- Opt for a vegetarian filling with sautéed mushrooms, tofu, carrots, and onions, seasoned with soy sauce, sesame oil, and a dash of hoisin sauce.
How to Enjoy Bánh Pâté Chaud
Bánh pâté chaud is a versatile Vietnamese appetizer or snack, perfect for any time of the day. Here are a few ways to enjoy it:
- Breakfast: Pair it with a hot cup of coffee or tea for a quick and satisfying start to your morning.
- On-the-Go Snack: Its portable size makes it a convenient option for a midday snack or light meal while on the move.
- Appetizer: Serve as a delightful appetizer at gatherings, alongside dipping sauces like soy sauce with chili or sweet chili sauce.
- Light Lunch: Pair it with a side salad or a bowl of pho broth recipe for a more substantial meal.
Tips to make the best banh pate so recipe
Keep the Dough Cold
- Avoid overworking the dough to maintain its texture. If the puff pastry becomes too soft, place it back in the freezer for 5–10 minutes to chill. Cold dough ensures a better rise and flakier pastry when baked.
- Always thaw the puff pastry according to the package instructions, ensuring it is pliable but still cold to maintain its structure during baking.
Shape Options
- Pâté chaud can be shaped into round puffs or squares. Cutting the dough into even squares is quicker and reduces handling time, which helps preserve the pastry’s quality.
Portion Carefully
- Use about 1–2 tablespoons of filling per pastry square to prevent overfilling. This ensures the filling stays neatly inside during baking and avoids bursting.
Seal Properly
- Brush egg whites along the edges to help seal the pastry securely. Press down with a fork to further secure the edges and create a decorative finish.
Golden Finish
- Don’t skip the egg wash! Brushing the tops with a beaten egg gives the pastries a beautiful golden-brown shine.
Bake Evenly
- Arrange pastries 1 inch apart on the baking sheet to allow room for puffing up. Bake in a preheated oven for consistent results.
More puff pastry recipes
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Pâté chaud (Banh Pate So)
Equipment
- Rolling Pin
Ingredients
- 1 pound ground pork
- 1 box puff pastry dough, Ready made (comes with 2 sheets) Pepperidge Farm, (1) 17.3 oz box
- ½ yellow onion chopped
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs, yolks and whites separated
- 4 teaspoons water
Instructions
- Remove the puff pastry from the box and thaw at room temperature for about 30 minutes.The dough should be fully thawed but still cold to the touch—soft enough to work with but not sticky.Chill the other package in the refrigerator until ready to use.
- In a large mixing bowl, add ground pork, onion, oyster sauce, fish sauce, sesame oil, salt and pepper. Combine well.
- When the dough is thawed, preheat oven to 350 degrees fahrenheit.
- Line your working station with parchment paper. Carefully unfold the dough and lightly roll it across the seams to make it even.
- Cut the dough sheets into 9 even squares. You will see the two seams on the dough when you unfold and roll it out. Just cut along those two lines and then cut two more across. You’ll get 18 squares with one box of dough.
- Scoop in about 2 tablespoons of the meat filling and place it in the center of one dough square.
- Brush egg whites all four sides of the pastry square. Then place another square over. Use your fingers to press down on all sides to secure the filling in the middle and to seal the pastry.
- Repeat with all the filling and dough.
- Using the edge of a fork, press lightly to imprint lines on the edges and to further seal the sides.
- Add water to the egg yolks and mix. Then brush the top of each pastry with the egg wash.
- Place pastries on a baking pan lined with parchment paper about 1” apart and bake for 40 minutes at 350.
- Transfer pastries to cooling rack until ready to serve.
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