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Pâté chaud, or bánh patê sô, is a savory Vietnamese puff pastry filled with minced pork, onions, mushrooms, and tasty seasonings. Pâté chaud, translated from French as ‘hot pastry pie’, was introduced in Vietnam due to the French influence.
Nowadays, bánh patê sô are commonly found in bakeries across Vietnam and the diaspora. There’s a similar version of these little meat pies born out of fusion cuisine found in Haiti, called Haitian patties.
Why You’ll Love This Vietnamese Meat Puff Pastry Recipe
Vietnamese meat puff pastries are a delicious and convenient snack that can be enjoyed on the go or at home. No wonder they´re a popular street food in Vietnam.
This recipe for easy pate chaud is perfect for anyone who loves savory pastries. The pastry is light, flaky, and buttery, while the filling is full of delicious flavors that will leave you wanting more.
You can adjust the spices to your liking and make the best Vietnamese meat puff pastries ever. Check out my tip for how to taste the raw filling before prepping these bad boys.
They´re also a great option for a party or gathering, as they can be made in advance and served either hot or cold. Add a variety of dipping sauces and your guests will be addicted to bánh patê sô.
What Do I Need For This Bánh Patê Sô Recipe?
The ingredients for Vietnamese pate chaud are very straightforward. All you need is the following:
- 1 package (2 sheets) puff pastry, thawed
- 1 pound ground pork (or chicken, turkey, or beef)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped wood ear mushrooms (or other mushrooms)
- 2 tsp. fish sauce
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. white pepper (or black pepper)
- 1 large egg, yolk and white separated
How To Make Bahn Pate So
Step 1: Sauté onion in oil until fragrant.
Sauté the onion in a bit of oil until fragrant. Then add the garlic, and sauté for another minute. Set aside and allow it to cool.
Step 2: Mix ingredients in a bowl.
In a large bowl, combine the ground pork, mushrooms, cooled onions and garlic, fish sauce, salt, sugar, and white pepper. Combine with your hands or a wooden spoon until well incorporated.
Step 3: Shape the meat puff pastries
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares, about 3 inches by 3 inches.
Step 4: Spoon meat mixture onto center of half the pastry squares.
Spoon 1.5 to 2 tablespoons of the meat mixture onto the center of half of the puff pastry squares. Brush the edges of the puff pastry squares with beaten egg white.
Top the filled squares with another puff pastry square and use a fork to seal the edges.
Step 5: Egg wash and bake
Brush the tops of the pastries with beaten egg yolk. Score the pastries with a fork or knife to allow the steam to evaporate while baking.
Step 6: Bake pastries on baking sheet until golden.
Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Serve hot or cold.
Step 7: Enjoy your Easy Vietnamese Meat Puff Pastry
- Make sure the puff pastry is completely thawed before using. Puff pastry sheets must be defrosted at room temperature for 30 minutes to an hour or placed in the refrigerator for at least 4 hours.
- Pate chaud can be frozen and reheated in the oven or microwave for a quick snack or meal. Simply place them in a freezer bag and you can have Vietnamese meat puff pastries for 3 months.
- To taste-test the filling for adjustments, take ½ teaspoon of the meat mixture and cook it in the microwave. Then you’ll know whether it needs more salt, pepper, or any other spices to taste.
- Be sure to leave some space between the pastries on the baking sheet to allow them to expand while cooking. Use two baking sheets or bake them in batches if necessary.
- Grease the parchment paper before baking the bahn pate so to prevent sticking. The parchment paper should be enough, but it doesn’t hurt to take extra measures.
- Score the pastries before baking to allow the steam to evaporate. You can use a fork or knife to poke holes in the top of the pastries. Make sure to do it after brushing them with egg yolk.
- I like the color that beaten egg yolk gives the finished meat puff pastries, but you’re welcome to use regular egg wash instead (one less bowl to clean, yay!).
Serving Suggestions & Variations
This savory pastry can be served as a snack or as part of a meal. Make some pork belly bahn mi and you have two killer appetizers.
Alternatively, serve these easy Vietnamese meat puff pastries with dipping sauces, such as soy sauce or sweet chili sauce. Or try Sha Cha Sauce for a flavor explosion.
You can use any type of ground meat, such as chicken, beef, or turkey, in this recipe. Or even use a meat substitute like Beyond Meat to make them vegan.
You can also add other vegetables to the filling, such as carrots or peas. Or instead of yellow onion, try red onions or shallots.
Can’t find fresh wood ear mushrooms? That’s okay, maybe you can find dehydrated ones. If not, any other mushroom will do. Just make sure to rehydrate them if using dry mushrooms.
If you prefer a spicier flavor, you can add some chili flakes or hot sauce to the filling. Feel free to add some other typical Vietnamese cuisine spices such as coriander seeds, black cardamom, or fennel seeds.
How To Use Frozen Puff Pastry?
Besides the general recipe notes, here are some tips on how to handle puff pastry:
Thaw it properly: Before using frozen puff pastry, make sure to thaw it properly. Place it in the refrigerator overnight or at room temperature for 30 minutes to an hour.
Handle it gently: Puff pastry is delicate and can tear easily, so handle it gently when rolling, cutting, and shaping.
Keep it cold: Puff pastry needs to stay cold to maintain its flaky texture, so work with it quickly and keep it refrigerated until you’re ready to use it. For an even better result, cool the unbaked meat puff pastries in the fridge for an hour before baking them.
Use a sharp knife: A sharp knife will help you cut through the layers of puff pastry cleanly without squishing it.
Egg wash: Brushing puff pastry with beaten egg will give it a shiny, golden-brown finish. But be careful not to get egg wash on the edges of the puff pastry or it could prevent it from rising properly.
Dock the pastry: Docking means pricking the pastry all over with a fork before baking to prevent it from puffing up too much in the oven. I recommend docking the first square before adding the filling and then scoring the top square.
- 1 Tbsp. vegetable oil
- 4 oz. tofu or seitan cut into cubes
- ½ onion chopped
- 3 cloves garlic minced
- 1 cup cabbage shredded
- 1 cup broccoli florets
- 2 carrots sliced
- 1 red bell pepper sliced
- 6 shiitake mushrooms sliced
- 8 baby corn fresh or canned
- ½ cup water chestnuts sliced
- ½ cup vegetable broth
- 2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 1 Tbsp. each hoisin sauce and vegan oyster sauce
- 1 tsp. sugar
- In a small bowl, whisk together the vegetable broth, soy sauce, cornstarch, hoisin sauce, vegan oyster sauce, and sugar.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onion and garlic, and stir-fry for 1-2 minutes until fragrant.
- Add the cabbage, broccoli florets, and red bell pepper to the skillet and stir-fry for 2-3 minutes. Then add carrots, mushrooms, baby corn, and water chestnuts, and stir-fry for another 2 minutes.
- Add the tofu or seitan and stir-fry for 2-3 minutes until heated through.
- Pour the sauce over the vegetables and tofu or seitan, and stir-fry for an additional 2-3 minutes until the sauce has thickened and coated the ingredients.
- Serve the vegan chop suey over rice or noodles. Enjoy!