Pâté chaud, or bánh patê sô is a Vietnamese hot pastry pie made with a puff pastry that is buttery and flaky with a delicious ground pork filling. It’s a great snack for your little ones or a savory breakfast to enjoy with your morning cup of joe.
I love baking with pre made puff pastries, try them with my mini chicken pot pie recipe! It is so easy and convenient. In this recipe, I’m using them on these French-inspired Vietnamese meat pies. I’ve eaten pâté chaud since I was a little girl, and naturally, I want to pass on these delicious treats to my boys. There are different variations for the filling and in this recipe, I’ve made it with ground pork for a rich and savory flavor.
If you have never eaten pâté chaud before, this recipe is a must-try. Savory mini meat pies with a nice flaky crust…yum! For busy moms, these are a great portable meal or snack that you can bake in batches and freeze. My boys love them!
Ready to get your French-Vietnamese baking on? Check out my recipe notes below for an easy step-by-step tutorial!
Ingredients
Puff Pastry Dough – You can get these at most major supermarkets. The brand I use is Pepperidge Farm.
Ground Pork -You can also substitute for ground turkey, my sister makes a delicious turkey pâté chaud.
Oyster Sauce – Lee Kum Kee brand is the most popular one, get this at your local Asian store.
Fish Sauce – Red Boat, my favorite fish sauce. You can get this at an Asian store or at most major chain stores in the ethnic aisle.
How to make
Thaw the Dough
Take the dough out of the box and thaw it for at least 30 minutes at room temperature. You want the dough fully thawed, still cold, but not too soft and sticky. This recipe calls for 2 packages – when you’re ready to dive in, chill one package until you’re ready to use it.
Pro Tip: Try to not overwork the dough. If the dough gets too soft, just put it back in the freezer for 5-10 minutes to chill. The colder the dough, the better the rise and flakiness when it bakes.
Make the Filling
Meanwhile, get started on the meat filling. Add onion, oyster sauce, fish sauce, sesame oil, salt and pepper to the pork. Combine well.
Prep the Dough
Line your baking area with parchment paper. This will prevent the dough from sticking.
Lightly roll out the dough, 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 them. Just cut along those two lines and then cut two more across. You’ll get 18 squares with one box of dough.
Add the Filling
Scoop in about 2 tablespoons of the meat filling and place it in the center of one dough square
Seal the Pocket
Using egg whites, dip with your fingers or use a brush to brush it on all four sides of the pastry square. Then place another square over. Press down on all sides to secure the filling in the middle and to seal the pastry.
Put a Fork on It!
Using the edge of a fork, press lightly to imprint lines on the edges and to further seal the sides.
Add the Egg Wash
When done, brush the top of each pastry with the egg wash. This will give the pâté chaud a beautiful, golden color.
Bake Until Pastry is Puffed and Golden.
Place pastries on a baking pan lined with parchment paper about 1 inch apart and bake for 40 minutes at 350 degrees Fahrenheit.
Storing
For the fridge, place the pâté chaud in an airtight container, it’ll keep for 3 days.
To freeze, cool the pâté chaud and place in an airtight container and freeze.
Reheating
To reheat, bake at 350 degrees Fahrenheit in a toaster oven for about 6-8 minutes. To reheat frozen pâté chaud, thaw them for at least 15 minutes at room temperature and bake at 350 degrees Fahrenheit for 8-10 minutes.
Variations
You can add vegetables to the filling. Peas and carrots or spinach are great combinations.
Pâté chaud can also be made into round puffs, but I prefer cutting them into even squares. It’s a lot quicker and decreases the amount of time that you have to handle the dough.
You can also cut this recipe in half, which I often do. Just season your meat, split it in half and freeze until you’re ready to make.
Looking to make other Vietnamese recipes? Check out my Vietnamese chicken salad and Instant Pot Vietnamese Yogurt.
As always, thanks for stopping by! Let’s be friends on instagram and share this recipe if you’ve tried it!
Pâté chaud
Equipment
- baking sheet
- Rolling Pin
- parchment paper
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
- Take the dough out of the box and thaw it for at least 30 minutes at room temperature. You want the dough fully thawed, still cold, but not too soft and sticky. Chill one package in the fridge 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.