Pâté chaud (bánh patê sô) recipe

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Published: Oct 8, 2020 · Modified: Sep 28, 2022 by Kaylie This post may contain tiếp thị liên kết links. As an Amazon Associate I earn from qualifying purchases.

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Pâté chaud, or bánh patê sô is a Vietnamese hot pastry pie made with a puff pastry that is buttery và flaky with a delicious ground pork filling. It’s a great snack for your little ones or a savory breakfast khổng lồ enjoy with your morning cup of joe.

I love baking with pre made puff pastries, try them with my mini chicken pot pie recipe! It is so easy và convenient. In this recipe, I’m using them on these French-inspired Vietnamese meat pies. I’ve eaten pâté chaud since I was a little girl, và naturally, I want to pass on these delicious treats lớn my boys. There are different variations for the filling and in this recipe, I’ve made it with ground pork for a rich & savory flavor.

If you have never eaten pâté chaud before, this recipe is a must-try. Savory mini meat pies with a nice flaky crust…yum! For busy moms, these are a great portable meal or snack that you can bake in batches và freeze. My boys love them!

Ready lớn get your French-Vietnamese baking on? kiểm tra out my recipe notes below for an easy step-by-step tutorial!

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Ingredients

Puff Pastry Dough – You can get these at most major supermarkets. The brand I use is Pepperidge Farm.

Ground Pork -You can also substitute for ground turkey, my sister makes a delicious turkey pâté chaud.

Oyster Sauce – Lee Kum Kee brand is the most popular one, get this at your local Asian store.

Fish Sauce – Red Boat, my favorite fish sauce. You can get this at an Asian store or at most major chain stores in the ethnic aisle.

How khổng lồ make

Thaw the Dough

Take the dough out of the box & thaw it for at least 30 minutes at room temperature. You want the dough fully thawed, still cold, but not too soft và sticky. This recipe calls for 2 packages – when you’re ready khổng lồ dive in, chill one package until you’re ready to lớn use it.

Pro Tip: Try to lớn not overwork the dough. If the dough gets too soft, just put it back in the freezer for 5-10 minutes lớn chill. The colder the dough, the better the rise and flakiness when it bakes.

Make the Filling

Meanwhile, get started on the meat filling. địa chỉ onion, oyster sauce, fish sauce, sesame oil, salt và pepper lớn the pork. Combine well.

Prep the Dough

Line your baking area with parchment paper. This will prevent the dough from sticking.

Lightly roll out the dough, across the seams to lớn make it even.

Cut the dough sheets into 9 even squares. You will see the two seams on the dough when you unfold them. Just cut along those two lines & then cut two more across. You’ll get 18 squares with one box of dough.

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Add the Filling

Scoop in about 2 tablespoons of the meat filling & place it in the center of one dough square

Seal the Pocket

Using egg whites, dip with your fingers or use a brush to lớn brush it on all four sides of the pastry square. Then place another square over. Press down on all sides to lớn secure the filling in the middle and to seal the pastry.

Put a Fork on It!

Using the edge of a fork, press lightly to imprint lines on the edges & to further seal the sides.

Add the Egg Wash

When done, brush the top of each pastry with the egg wash. This will give the pâté chaud a beautiful, golden color.

Bake Until Pastry is Puffed & Golden.

Place pastries on a baking pan lined with parchment paper about 1 inch apart and bake for 40 minutes at 350 degrees Fahrenheit.

Storing

For the fridge, place the pâté chaud in an airtight container, it’ll keep for 3 days.

To freeze, cool the pâté chaud & place in an airtight container & freeze.

Reheating

To reheat, bake at 350 degrees Fahrenheit in a toaster oven for about 6-8 minutes. Khổng lồ reheat frozen pâté chaud, thaw them for at least 15 minutes at room temperature & bake at 350 degrees Fahrenheit for 8-10 minutes.

Variations

You can add vegetables to the filling. Peas and carrots or spinach are great combinations.

Pâté chaud can also be made into round puffs, but I prefer cutting them into even squares. It’s a lot quicker và decreases the amount of time that you have khổng lồ handle the dough.

You can also cut this recipe in half, which I often do. Just season your meat, split it in half and freeze until you’re ready to lớn make.

Looking khổng lồ make other Vietnamese recipes? check out my Vietnamese chicken salad and Instant Pot Vietnamese Yogurt.

As always, thanks for stopping by! Let’s be friends on instagram và share this recipe if you’ve tried it!