Pâté Chaud (Bánh Patê Sô)

Up close of two pate chaud resting on a small appetizer plate.

Pâté Chaud (Bánh Patê Sô)

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.

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 45

Total Time 1 15

Servings pieces

Calories 230kcal

Author Megan

Equipment

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.

Nutrition