Pâté Chaud (Bánh Patê Sô)

Flaky, buttery, and savory pâté chaud is a Vietnamese meat pie that makes the perfect appetizer or quick afternoon snack.

Course Appetizer, Appetizer & Sides, Breakfast, Snack

Cuisine Asian Fusion, Vietnamese

Keyword banh pate so, pate chaud, pate so, pork pate chaud, Vietnamese pate so

Prep Time 30

Cook Time 30

Total Time 1

Servings pieces

Calories 230kcal

Author Megan

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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