Bánh Pa Tê Sô (also spelled Pâté Chaud) are deliciously flaky pies with a savory filling.
I know what you’re thinking. Puff pastry isn’t exactly among the first things that comes to mind when you think of Vietnamese cuisine. But, like the baguette and coffee, we’ve taken these items initially introduced by the French and have given them a Vietnamese makeover.
Bánh Pa Tê Sô are usually cut into round shapes but if you want to minimalize the waste of excess pastry dough, you can shape them into squares, rectangles, or triangles. But for the record, when I shape them into rounds, I never throw away the excess dough. Instead, I take the leftover strips, twist them and sprinkle the tops with cinnamon sugar before baking them. That way, I get a little sweet treat, too. Yum.
The pork filling I use is essentially a riff off of my Chả Giò (eggrolls) filling with the slight adjustments of a few things—such as the addition of peas. I also make a curry-lemongrass pork filling that is really fantastic with the buttery puff pastry, too. But whatever you choose to fill your Bánh Pa Tê Sô with, just be sure to not over stuff them or it will not cook through and may bulge out of the seams.
You can also freeze the pre-baked Bánh Pa Tê Sô. Just wrap them up individually with plastic wrap and freeze. Before baking, thaw them out to room temperature and bada-bing, bada-boom. Freshly baked Bánh Pa Tê Sô, whenever your heart desires.
Of course if you’ve got some time and ambition on your hands, homemade puff pastry dough would be ideal. I just don’t have that kind of patience and think the store bought pastry dough works just fine for me.
And no, that’s not cheating–despite what my sister, P, would say 🙂
Bánh Pa Tê Sô (Vietnamese Savory Meat Pies)
1 Package Puff Pastry Sheets (typically contains two 10×15 inch sheets)
½ Pound Lean Ground Pork
¼ Cup Rehydrated Wood Ear Mushrooms, minced
¼ Cup Rehydrated Bean Thread Noodles, minced
¼ Cup Peas
1 Small Shallot, finely diced
1 Garlic Clove, finely minced
1 Tablespoon Fish Sauce
½ Teaspoon Ground Pepper
1 Egg, beaten
Preheat oven to 375 degrees F.
In a large bowl, mix together pork, mushrooms, noodles, peas, shallots, garlic, fish sauce and pepper until well combined.
Using a 3-inch ring biscuit cutter, cut rounds of puff pastry. Place one tablespoon of the filling in the center of one round and place another piece of puff pastry on top. Using the tines of a fork, crimp the edges of the rounds to seal the pastry. Transfer the Patê Sô to a baking sheet lined with parchment paper. Repeat with the remaining pastry rounds. Brush the tops of each Patê Sô with the beaten egg.
Bake the Patê Sô for about 20-25 minutes until golden brown. Enjoy!
**This is my submission to Delicious Vietnam #18 a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Bonnibella for hosting this month!**
18 thoughts on “Bánh Pa Tê Sô (Vietnamese Savory Meat Pies)”
You are so cool. And those are so cute. And now I’m so hungry.
They look fantastic. I am thinking about all of the endless possibilities as to stuffing the pastry! Thanks for the recipe and idea! I look at your website everyday now to see what new recipe you may have posted. Keep ’em coming!
oh, you just reminded me of MOM!
i should remember to make these for the kids, because they make great breakfast or snack items!
Ooo good stuff. One of the things I miss about not living near a Vietnamese banh mi/snacks emporium is being able satisfy my cravings for these things.
Wow you made pate chaud. I’m so impressed.
These look so cute and yummy! Make sure you put some in the freezer so I can have some when I come over!
My thought was also – how cuuute!! Good job!
I’m a big fan of puff pastry and I always love to see new ideas for pastries, this looks absolutely delicious. Thanks for sharing.
I love this idea! As a kid, I enjoyed something similar from Chinese bakeries – the filling was curried chicken and it was the only flavor I liked back then. Next time I make cha gio I am going to save some of the filling for meat pies and hope they come out as nice as yours.
Can you also give us your curry-lemongrass pork filling? That sounds so yummy!!
Hmm I think you make it with pate since it’s called pate so right? Usually we make it like that. Anyways, either way should be delish!
With the pork and all too I mean. Not just pate
Technically, the meat inside the pastry should contain beef, pork and pate (liver pate spread).
The combination of these 3, will give the Pate Chaud a distinctive taste of Pate Chaud as its name. I normally don’t put mung bean noodles and peas in mine.
Bake at 350 degrees for twenty-25 minutes or until centers are
performed. This is the Kona Coffee Belt, a 20-mile long by 2-mile wide band,
which rests 700 to 2,500 feet above sea level. The tasting
experience begins before you brew – with the grinding.
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