Vietnamese meat pies "pâté chaud"

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These Vietnamese meat pies are the perfect savory snack & wildly simple to make! The ingredients are not too hard to come by và generally affordable!

I used to buy 5 or 6 of these from my local Vietnamese-French bakery, Dong Phuong in New Orleans, and eat them for lunch over a few days. Now, I have the option of enjoying them at home!


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Origins of Pâté Chaud

This meat pie is a direct result of French colonialism in Vietnam. Contemporary Vietnamese foods like this pâté chaud often combine the classic flavors of Vietnam with pastry & bread techniques from the French.

Pâté chaud literally translates in French to hot pie. The traditional recipe features a pork và mushroom filling (classic Vietnamese combination) with flaky puff pastry (classic French). There are many other variations of this pie that can be made lượt thích a bbq pork filling, chicken, và even beef. For me, this pork và wood ear mushroom filling is most nostalgic!

Pâté Chaud Ingredients

Puff pastry sheets – this recipe calls for two sheets of storebought puff pastry. I normally get Pepperidge Farm sheets because they’re the only ones available at my grocery store. Defrost the sheets on the counter for 1-2 hours before you’re ready to use them or defrost them overnight in the fridge. Ground pork– the fat in the pork is important for retaining moisture in the dough. If you swap with another protein, make sure it has an equivalent fat content, or showroom fat or coagulated broth khổng lồ the filling! (I’ve tested this with coagulated chicken bone broth, & that replaced the pork fat well). Wood ear mushrooms (optional)– wood ear mushrooms địa chỉ a nice chewy texture lớn the filling. Wood ear mushrooms can be purchased dried at your local Asian market, but if it’s not accessible in your area, you can leave them out.Onion– dice up trắng or yellow onion to incorporate into the filling.Chives or Green Onion – I like to địa chỉ cửa hàng a green pop of màu sắc wherever I can, so herbs are my elevated addition lớn this classic recipe! Chives or green onion will vị the trick. Egg yolks – an egg yolk wash on vị trí cao nhất makes that classic glossy finish! They also act as a crucial sealer for the edges of the pastry.

How khổng lồ Make Pâté Chaud

WIth the help of store-bought puff pastry, the assembly is super simple. Here’s a step-by-step visual of how khổng lồ make homemade pâté chaud.

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Mix pork fillingCut puff pastry circlesAdd filling to each round Cover with vị trí cao nhất puff pastry and crimp edgesBrush egg waslk on topBake until dark golden brown.

Recipe Notes for Success

These notes are important for making sure you have the best experience making these pastries with amazing results.

Defrost puff pastry sheets – when you purchase the puff pastry, it will come frozen, so make sure it gets defrosted! You can either bởi vì it in the fridge overnight or at room temp until defrosted enough lớn unfold the sheets without tearing it. Refrigerate puff pastry circles after cutting – after you cut out the pastry sheet circles, keep them in the fridge until you’re ready to stuff them. This will make them easier to lớn handle when you are assembling. Seal edges with egg wash + fork – we seal the edges in two ways in this recipe: (1) brushing egg wash & (2) pressing down with a fork. This acts as insurance khổng lồ ensure that the filling doesn’t leak và that the pastry gets an even rise!


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Prep Time: 2 hours 30 minutesTotal Time: 2 hours 45 minutesYield: 9 pastries 1xCategory: Appetizer, Dinner, lunch, Main CourseCuisine: French, Vietnamese
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Description


Classic Vietnamese-French meat pie recipe made with puff pastry & a simple pork and mushroom filling. Makes for the perfect savory snack.


2 sheets puff pastry (1 package of Pepperidge farm pastry sheets)1/2 pound ground pork1/2 oz wood ear mushrooms (boiled and cooled)1/4 white or yellow onion (diced)1 tsp fish sauce1/2 tsp black or trắng pepper1/2 tsp salt1/2 tsp garlic powder1 tbsp chives or green onion (chopped)2 eggs, yolks & whites separated
Prep the Puff Pastry. Defrost puff pastry at room temp for 1-2 hours or in the fridge overnight. Unfold each pastry sheet onto a baking sheet lined with parchment paper. Use a 3″ round biscuit or cookie cutter lớn cut 9 circles out of each sheet (18 circles in total). You can also cut into squares if desired. Remove the pastry scraps, then refrigerate the cut puff pastry while you make the filling. Make Filling. Add pork, mushrooms, onions, fish sauce, pepper, salt, garlic powder, & chives khổng lồ a bowl. Set until fully incorporated. Phối aside. Filling.Assemble Pastries. Preheat oven khổng lồ 400º F. Take the cold pastry rounds out of the fridge. Brush egg whites around the perimeter of half of the pastry rounds. Then use a cookie scoop or spoon to lớn dollop a rounded tablespoon of filling in the center of the pastries with egg wash. To lớn cover, stretch out a second pastry circle without egg whites about 1/2″, then fully cover each pie. Press down the edges so both sheets of pastry are glued together with the egg whites. Use a fork to lớn crimp the edges of the pie to seal the top và bottom pastries. Repeat with the rest of the pies. Brush all of the pies with the egg yolks, including all the sides.  Bake. Bake the meat pies for 25-32 minutes or until dark golden brown on top. Serve immediately. To lớn store, refrigerate in an airtight container for up lớn 3 days & reheat in the oven until pastry is crispy (preferred) or 30-45 seconds in the microwave. 


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