Pâté chaud/Puff Pastry Pie (Bánh patê sô)
Pâté chaud or Bánh patê sô is a Vietnamese savory pie. It is a type of savory dessert with flanky layers and savory filling. Bánh Pateso is a French-influenced Puff Pastry pie and also known as an on-the-go breakfast food for most people.
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| 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
