Flakey, buttery, and savory pâté chaud is the ideal treat to make for a savory breakfast or on-the-go snack! This popular Vietnamese bakery puff pastry is filled with ground pork for a delicious bite-sized treat.
When I came home from grade school, my mom would always have a hot plate of crispy pâté chaud or bánh patê sô on the counter ready for me as an afternoon snack. These individual-sized savory pastries are filled with a delicious juicy ground pork filling and encased in a flaky, savory, and crispy puff pastry.
Using store-bought puff pastry sheets, this pâté chaud recipe is incredibly easy to make. All you need to do is make the filling and assemble them! Honestly, the hardest part of making this is waiting for the puff pastry to thaw to room temperature.
These Vietnamese puff pastries make a delicious quick breakfast with a side of Vietnamese coffee or Vietnamese egg coffee. You can grab one and go for a satisfying savory snack if you are in a hurry. Or you can make a large batch of them as an appetizer for a large group gathering.
Table of Contents
What is Bánh Patê Sô?
Pâté chaud or bánh patê sô roughly translates to hot pastry pie. It is a Vietnamese savory puff pastry that has its origins in French colonialism. The pastry is made with a flakey, crispy, buttery puff pastry and is filled with ground pork filling. Banh pate so can be found in Vietnamese bakery shops or banh mi shops
❤️ Why You’ll Love This Recipe
- Crisp flaky buttery layers of the puff pastry with a savory, umami flavored ground pork filling
- Perfect bite-sized appetizers or snacks on the go
- I will show you the tips and tricks on how to get a high fluffy, flakey rise.
🍽 Kitchen Equipment
- Cookie-cutter: You can use either a round, fluted edge round, square or rectangle cookie cutters for a uniform shape. I used this pack of nesting round cookie cutters so that I can cut an additional ring of puff pastry in between the top and bottom layers.
- Pastry Brush: you will need a pastry brush to lightly brush on the egg wash for the lovely shiny golden brown top.
- Mixing bowl: you will need a large mixing bowl to mix the pork filling
- Baking Sheet: you will need a half sheet baking sheet to bake the Vietnamese puff pastries on. I used my aluminum Nordic half sheet baking sheet.
- Silpat: or parchment paper. I honestly love using my Silpat for all my baking needs. It is reusable and sustainable and the puff pastry easily slides right off.
🛒 Ingredients
The ingredients for this bánh patê sô can all be found at your local grocery market. There are no hard-to-find ingredients necessary!
- Puff Pastry: What makes this recipe so easy is buying store-bought puff pastry. You can usually find puff pastry in the frozen aisle of your grocery store. You can always use homemade puff pastry if you have the time!
- Large Egg: for the egg wash
- Ground Pork: make sure to use ground pork with a decent amount of fat for the juiciest filling. For substitutions, see below.
- Pork Liver Pate: this is called a pate chaud. Thus, pate is of course in the meat filling! For the best tasting meat filling, splurge a little for a higher quality pate.
- Shallots: shallots are one of the aromatics of meat filling. It adds a mild onion flavor with a hint of garlic.
- Yellow Onion: yellow onion adds sweetness and juiciness to the meat filling.
- Fish Sauce: this would not be a Vietnamese puff pastry without fish sauce! My favorite go-to brand is Red Boat Fish Sauce.
- Brandy: the secret ingredient to my mom’s patê sô. It adds a subtly sweet fruity flavor to the pork filling.
- Salt and Pepper: to season the meat
- Granulated Sugar: adds a subtle sweetness to even out the salty flavors from the patê, salt, and fish sauce.
- Chicken Bouillon Powder: chicken bouillon powder is a very common ingredient in Asian cooking. It adds a hint of savory chicken flavor to the meat filling.
✨ Substitutions and Additions
- Meat: you can use different types of ground meat such as chicken, beef, or turkey. Alternative versions also use pate for an added flavor punch. Or you can make a vegan pate chaud by using ground tofu, beyond ground beef, or impossible beef.
- Vegetables: you can always add finely chopped wood ear mushrooms, or cabbage into the meat mixture if you like.
📝 How to Make Pâté Chaud
Making pâté chaud recipe is as easy as it is satisfying. Make sure that you wait long enough for the puff pastry to completely thaw so that you don’t crack it.
- Mix the meat and pate. In a large mixing bowl, using your hands or a wooden spoon mix together the ground pork and pate until thoroughly combined.
- Mix the meat and shallots. Place the shallot in a food processor. Chop and grind the shallots until it turns into a paste. Scrape down the sides to fully pulverize. Next, add the shallots into the meat mixture and mix until thoroughly combined.
- Mix the remaining ingredients. Add in the diced onion, brandy, fish sauce, salt, pepper, sugar, and chicken bouillon powder. Mix 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 your cookie cutter, cut your puff pastry dough into circles. Line the edges of one circle cut with 1 additional ring of puff pastry dough. Add a tablespoon of the meat mixture into the center of the puff pastry and top with another cut circle and pinch to seal the edges with your finger.
- Egg wash and bake. Mix the egg in a small bowl and lightly brush on the egg wash with a pastry brush onto the tops of the pate chaud. Bake at 350°F (176°C) for 45 minutes or until puffed up and the tops are golden brown.
⭐️ Tips for the Best Pâté Chaud
- Defrost your pastry sheets. Waiting for puff pastry to defrost is probably the most difficult part of this recipe. It will take about 3-4 hours for your puff pastry to defrost at room temperature. If you unroll the puff pastry when it is frozen, it will crack.
- Taste the meat before adding it to the puff pastry. As Gordon Ramsey always says, “taste everything.” Taste the meat mixture by adding a small dollop onto a plate and microwaving it for 30 seconds. Then adjust the seasoning based on your preference.
- Use your fingers to gently seal. Use your fingers to gently seal the edges of the bánh patê sô 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 in between the two puff pastry pieces. For that enviable fluffy rise, add 1 additional ring of puff pastry hugging the meat filling in between the two puff pastry pieces.
🥡 Storage Instructions
You can store the pate chaud in an airtight container in the refrigerator for up to 5 days. To reheat, microwave them for 15 seconds and then place them on a baking tray and bake at 350F for 10 minutes.
💬 Frequently Asked Q’s & A’s
Yes! You can prepare the pate chaud in advance and freeze the unbaked pate chaud in an airtight container in the freezer for up to 3 months. To re-heat simply, thaw the bánh patê sô in the refrigerator overnight before applying the egg wash and baking as instructed below.
A soggy bottom may have occurred from not sealing the edges of the puff pastry enough and the inside juices seeped out while baking. Or if the puff pastry is not placed on a wire rack immediately to cool after it comes out of the oven, it may result in soggy bottoms.
No! You can make these into squares, rectangles, hearts, stars etc! The shape is entirely up to you. I used nesting round cookie cutters to make them round.
Yes of course. If you do not like pate or do not have access to it you can make this recipe without pate. You may need to adjust the seasonings for added taste.
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👩🏻🍳 Recipe
Pâté Chaud (Bánh Patê Sô)
Equipment
- Nesting Cookie Cutters
Ingredients
- 4 sheets puff pastry
- 1 lb ground pork
- 2 ½ tablespoon pork liver pate
- 3 shallots pulverized
- ½ yellow onion finely diced
- 1 teaspoon fish sauce
- 2 ½ teaspoon brandy
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1 large egg egg wash
Instructions
- Defrost the puff pastry. Leave the puff pastry on your counter for 2-3 hours or until completely defrosted
- 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 meat and shallots. Place the shallot in a food processor. Chop and grind the shallot until it turns into a paste. Scrape down the sides to fully pulverize. Next, add the shallots into the meat mixture and mix until thoroughly combined.
- Mix the remaining ingredients. Then add in the, diced onion, brandy, fish sauce, salt, pepper, sugar, and chicken bouillon powder. Mix 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 your cookie cutter, cut your puff pastry dough into about 2-2.5 inch circles. Top one of the circles with one additional ring of puff pastry dough (see in the photo above). Add a tablespoon of the meat mixture into the center of the puff pastry and top with another cut circle and lightly pinch to seal the edges with your finger. Be careful to not squeeze the edges too firmly. It will prevent the puff pastry from rising.
- Egg wash and Bake. Mix the egg in a small bowl and slightly brush on the egg wash with a pastry brush onto the tops of the pate chaud. Bake at 350°F (176°C) for 45 minutes or until puffed up and the tops are golden brown.
Notes
- Defrost your pastry sheets. Waiting for puff pastry to defrost is probably the most difficult part of this recipe. It will take about 3-4 hours for your puff pastry to defrost at room temperature. If you unroll the puff pastry when it is frozen, it will crack.
- Taste the meat before adding it to the puff pastry. As Gordon Ramsey always says, “taste everything.” Taste the meat mixture by adding a small dollop onto a plate and microwaving it for 30 seconds. Then adjust the seasoning based on your preference.
- Use your fingers to gently seal. Use your fingers to seal the edges of the bánh patê sô to prevent the filling from leaking out and burning the pastry. But be careful to not pinch too tightly because it will prevent the pastry from rising.
- Add 1 extra ring of puff pastry in between the two puff pastry pieces. For that enviable fluffy rise, add 1 additional ring of puff pastry hugging the meat filling in between the two puff pastry pieces.
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