Pate chaud, or banh pate so, is a Vietnamese meat pie that is crispy, flaky, and incredibly savory in a single bite. These delicious pastries are made with a buttery, flaky puff pastry and filled with a delicious, juicy ground pork filling.
This pate chaud recipe is incredibly easy to make and is great for a light breakfast, an appetizer for your next event, or a quick snack on the go. My mom loves serving them at our family parties because they always disappear within minutes!
Pate chaud, or banh pate so, is a Vietnamese savory meat pie with French origins. The name translates to “hot meat pie” in Vietnamese. The pastry is made with a light, layered puff pastry and is filled with a ground pork filling mixed with onion, shallots, pate, and other seasonings. Banh pate so is typically served as a quick breakfast with a side of Vietnamese coffee or as an appetizer.
Every family has their own different variation of filling. Some can include mushrooms, water chestnuts, or even swapping pork for beef. You can find alternative substitutions and additions below.
Ingredients
You can find all the ingredients for this pate chaud recipe at your local grocery store. Full measurements and links to everything I used are in the recipe card below.
Puff Pastry: Store-bought puff pastry sheets will save you hours. Be sure to thaw the sheets at least 2 hours before assembling and baking.
Large Egg: creates an egg wash for the shiny golden-brown exterior.
Ground Pork: the base of the filling.
Pork Liver Pate: adds a richer pork flavor to the filling.
Shallots: add a mild onion flavor with a hint of garlic.
Yellow Onion: adds sweetness and juiciness.
Fish Sauce: adds a savory umami punch.
Brandy (Optional): adds a subtly sweet, fruity flavor to the pate chaud pork filling. (Optional)
Salt and Pepper: to season the pork
Granulated Sugar: to balance out the savory, salty flavors.
Chicken Bouillon Powder: adds a savory flavor enhancer to the pork filling.
Substitutions and Additions
Substitutions
Meat: ground meat such as chicken, beef, turkey, or ground tofu.
Vegetables: finely chop wood ear mushrooms, shiitake mushrooms, carrots, water chestnuts, or cabbage, then add them to the meat mixture if you like.
Noodles: add bean thread glass noodles for added texture.
How to Make Pâté Chaud
Here are the step-by-step instructions for how to make this banh pate so recipe.
In a large mixing bowl, mix together the ground pork and pate until thoroughly combined.
Mix together the shallots, onion, brandy, fish sauce, salt, pepper, sugar, and chicken bouillon powder.
Place a small tablespoon of meat on a plate, microwave for 15 seconds, then taste. Adjust the spices as necessary.
Using your cookie cutter, cut your puff pastry dough into circles. For an extra high rise, add an extra ring of puff pastry on top of the base. Add a tablespoon of the meat mixture to the center of the puff pastry, then pinch the edges to seal with your finger.
Brush the egg wash onto the tops of the pastries. Bake at 350°F (176°C) for 25-30 minutes or until golden brown.
Expert Tips
Defrost your pastry sheets. Bring your puff pastry sheets to room temperature for about 2-3 hours before you begin assembling.
Taste the meat before adding it to the puff pastry. Taste the meat mixture by adding a small dollop onto a plate and microwaving it for 30 seconds. Then adjust the seasonings if needed.
Gently seal the edges. Use your fingers to gently seal the edges of the banh pate so to prevent the filling from leaking out and burning the pastry. But be careful not to pinch too tightly. This will prevent the puff pastry from rising.
Add 1 extra ring of puff pastry between the two puff pastry pieces. For that puffy rise, add 1 additional ring of puff pastry hugging the meat filling in between the two puff pastry pieces.
Chill before baking. For the best results, chill the assembled pastries in the refrigerator for 30 minutes before baking. This will prevent the butter from leaking out too quickly and burning.
Storage Instructions
You can store the pate chaud in an airtight container in the refrigerator for up to 5 days.
Reheat: Microwave them for 15 seconds, then bake or air-fry at 350°F for 8-10 minutes, or until flakey and warm.
Freeze: for the best texture, freeze the banh pate so unbaked before cooking. Line them on a baking sheet and freeze for 2 hours. Then transfer them to an airtight container for up to 3 months. To reheat, brush them with egg wash and bake them directly frozen. You may need an extra 3-5 minutes.
Pairing Suggestions
You can serve this pate chaud on its own for breakfast, as an appetizer or a snack, or with the following suggestions.
Yes! You can prepare them in advance and freeze them unbaked in an airtight container for up to 3 months. Freezing them after they’re baked works too, but it may yield a less crispy crust.
Why is my pastry soggy on the bottom?
A soggy bottom may have occurred because the edges of the puff pastry were not sealed well enough, or because it was too warm before baking. Be sure to seal all the edges with your finger. And for best results, chill the assembled banh pate so before baking.
Do I have to make mypastry round?
No! You can make these into squares, rectangles, hearts, stars, etc! The shape is entirely up to you.
Can I make this recipe without pate?
Yes! If you do not like pate or do not have access to it, you can make this recipe without pate.
Preheat your oven. Preheat your oven to 350°F (176°C) and line your baking sheet with a slipmat or parchment paper.
Mix the meat and pate. In a large mixing bowl, mix together the ground pork and pate until thoroughly combined.
Mix the filling ingredients. Then mix shallots, onion, brandy, fish sauce, salt, pepper, sugar, and chicken bouillon powder until combined.
Taste the meat mixture. Place a small tablespoon of meat onto a plate and microwave for 15 seconds and taste. Adjust the spices as necessary.
Cut your puff pastry into molds. Using a cookie cutter, cut your puff pastry dough into about 2-2.5-inch circles. Add a tablespoon of the meat mixture to the center of the puff pastry. (For an extra rise) Add a ring of puff pastry dough on top of the base. Then gently pinch the edges to seal.
Egg wash and bake. Lightly brush the egg wash onto the tops of the puff pastry. Arrange the pastries on a lined baking sheet with 1-2 inches in between. Bake at 350°F (176°C) for 25-30 minutes or until puffed up and the tops are golden brown.
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