[Vietnamese Recipes] Easy Pate Chaud - Meat Pies

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

I’m a big fan of French pastries (who isn’t right?!), and these French-inspired Vietnamese meat pies check the flaky-buttery and savory craving boxes! I’ve eaten pâté chaud since I was a little girl, and naturally, I want to pass on these delicious treats to my boys. There are different variations for the filling and in this recipe, I’ve made it with ground pork for a rich and 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 and freeze. My boys love them!

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 TO MAKE

Thaw the Dough

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

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

Make the Filling

Meanwhile, get started on the meat filling. Add onion, oyster sauce, fish sauce, sesame oil, salt and pepper to 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 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 and then cut two more across. You’ll get 18 squares with one box of dough.

Add the Filling

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

Seal the Pocket

Using egg whites, dip with your fingers or use a brush to brush it on all four sides of the pastry square. Then place another square over. Press down on all sides to 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 and 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 and 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 and place in an airtight container and freeze.
REHEATING

To reheat, bake at 350 degrees Fahrenheit in a toaster oven for about 6-8 minutes. To reheat frozen pâté chaud, thaw them for at least 15 minutes at room temperature and 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 and decreases the amount of time that you have to 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 make.

Pâté chaud

Pâté chaud is a savory vietnamese meat pie made with puff pastry and ground pork filling.

PREP TIME: 30 mins
COOK TIME: 1 hr 20 mins
PASTRY THAWING TIME: 30 mins
TOTAL TIME: 2 hrs 20 mins

COURSEAppetizer, lunch, Snack
CUISINEVietnamese

SERVINGS: 18 pastries
CALORIES77 kcal

EQUIPMENT

▢
baking sheet
▢
Rolling Pin
▢
parchment paper

INGREDIENTS

1x2x3x

▢1 pound ground pork
▢2 packs puff pastry dough
▢1/2 yellow onion chopped
▢1 tablespoon oyster sauce
▢1 teaspoon fish sauce
▢1/2 teaspoon sesame oil
▢1/2 teaspoon garlic powder
▢1/4 teaspoon salt
▢1/4 teaspoon pepper
▢2 eggs, yolks and whites separated
▢4 teaspoons water

INSTRUCTIONS

Take the dough out of the box and thaw it for at least 30 minutes at room temperature. You want the dough fully thawed, still cold, but not too soft and sticky. Chill one package in the fridge until ready to use.
In a large mixing bowl, add ground pork, onion, oyster sauce, fish sauce, sesame oil, salt and pepper. Combine well.
When the dough is thawed, preheat oven to 350 degrees fahrenheit.
Line your working station with parchment paper. Carefully unfold the dough and lightly roll it across the seams to make it even.
Cut the dough sheets into 9 even squares. You will see the two seams on the dough when you unfold and roll it out. Just cut along those two lines and then cut two more across. You’ll get 18 squares with one box of dough.
Scoop in about 2 tablespoons of the meat filling and place it in the center of one dough square.
Brush egg whites all four sides of the pastry square. Then place another square over. Use your fingers to press down on all sides to secure the filling in the middle and to seal the pastry.
Repeat with all the filling and dough.
Using the edge of a fork, press lightly to imprint lines on the edges and to further seal the sides.
Add water to the egg yolks and mix. Then brush the top of each pastry with the egg wash.
Place pastries on a baking pan lined with parchment paper about 1” apart and bake for 40 minutes at 350.
Transfer pastries to cooling rack until ready to serve.