Pork Pate Chaud (Bánh Patê Sô)
Pork Pâté Chaud, or Bánh Patê Sô, is a classic Vietnamese pastry with French origins. This delicious pastry has savory seasoned ground meat stuffed between two sheets of flaky puff pastry dough that's baked to golden perfection. It’s the ultimate crowd-pleasing recipe that's easy to make and unbelievably tasty!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box (2 sheets) puff pastry (thawed)
- ½ lb ground pork
- ¼ onion (finely diced; about 3 tbsp)
- ½ tbsp pork liver pâté
- ½ tbsp fish sauce
- ¼ tsp chicken bouillon powder ((optional))
- 1 tsp white granulated sugar
- ½ tsp corn starch
- ½ tsp salt
- ½ tsp pepper
- 1 egg (plus 1 tbsp water (for the egg wash))
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with foil or a silicone mat.
- 2
Lightly flour your work station and roll out each puff pastry sheet into a 9x9 inch square. Cut each sheet into 9 squares that are 3x3 inches each (you should have a total of 18 squares). Lay them flat on a baking sheet and place in the fridge or freezer to keep cold.
- 3
In a large bowl, add ground pork, onion, pate, fish sauce, chicken bouillon, sugar, corn starch, salt, and pepper. Mix together until well-combined.
- 4
In a separate bowl, whisk together egg and 1 tbsp water.
- 5
Lay out 9 puff pastry squares. Divide pork filling amongst the squares, about 1½ tbsp per square. Brush the edges with egg wash, then top with another puff pastry square. Lightly press edges together to seal and squeeze out as much air as possible. Use a fork to crimp the edges and then brush tops with egg wash.
- 6
Bake for 25-30 minutes or until puffy and tops are golden. Transfer to a wire rack to let cool slightly before serving.