Pâté chaud/Puff Pastry Pie (Bánh patê sô)
Pâté chaud, also known as Bánh patê-sô, is a Vietnamese savory puff pastry pie. It’s a French-influenced recipe. These pies have flaky layers and savory filling. The filling are made with ground pork (or chicken), and pâté. You can find pâté and puff pastry sheet at many grocery stores like Winco or Fry’s food. Finally, go ahead and play with your food, like our daughter did, making heart, diamond, or square shaped pies.
You can have these Pâté chaud for breakfast or side dish or any time you like.
Check out our youtube channel for more short cooking videos, https://www.youtube.com/channel/NPFamilyRecipes
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
Puff Pastry Pies
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Ingredients
- 1 box Puff Pastry Sheet
- 1/2 lbs minced pork (or chicken)
- 2 egg
- 1/2 yellow onion
- 3 oz Pâté
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp oyster sauce
- 1 tsp water
Ingredients
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Instructions
- Ingredients
- Remove frozen pastry sheets from box and paper wrapping. Let it thaw for 15 minutes at room temperature.
- Making the fillings: Dice yellow onion and place it into the pork bowl. Add Pâté, sugar, salt, ground black pepper, and oyster sauce. Mix until just combined.
- Crack the eggs and separate the egg yolk from the egg white. Add water into the egg yolk bowl. Stir well.
- Pre-heat oven to 400°F.
- Unfold Pastry sheets and remove the parchment paper. Cut the sheet into 9 equal squares by using a pizza cutter or a knife.
- Scoop out the filling and drop it in the middle of a puff pastry square. Brush egg white along the edges of the square.
- Place another square on top. Gently press down. Crimp the edges of the square to seal the pastry by using a fork.
- Place the pastry squares in a greased baking pan. Brush egg yolk on each square.
- Bake for 10 minutes. One more time, brush egg yolk on each square. Bake for another 5 minutes or until golden brown
