Pâté Chaud (Bánh Patê Sô / Vietnamese Meat Pastries)

Pâté chaud or bánh patê sô is a Vietnamese light, buttery, flaky pastry filled with ground pork, onion, mushrooms, and seasoning. These Vietnamese meat pies make a great snack, appetizer, or savory breakfast.

Pâté chaud are individually portioned, and perfect for a get together or during holidays. Impress your guests with these meat pastries. They look elaborate, but they’re so simple to make. We don’t need a special occasion in our household to make these. My daughter loves eating them as an after school snack. This recipe uses some shortcuts and hacks, so it only takes 35 minutes to assemble and bake!

History of Pâté Chaud / Bánh Patê Sô

The history of pâté chaud or bánh patê sô goes back to the 19th century when French colonists introduced it to Vietnam. The dish was originally made with beef, but over time, local chefs have adapted and substituted pork for beef in order to make it their own. In other areas of Vietnam, pâté chaud has evolved into a sweet treat with ingredients like taro and sweet bean paste.

Today, pâté chaud can be found in many Vietnamese bakeries or banh mi shops. If you’d like to make pâté chaud at home, you can find the traditional recipe below. The pastry is made with flour, butter, and egg yolk and filled with pork, mushrooms, onions, and other ingredients. To make it extra special, you can add a variety of spices like star anise, five spice seasoning, or cinnamon to the mixture.

What does it taste like?

Pâté chaud is a Vietnamese French-inspired pastry dish that is savory and delicious. The pastry dough itself is made with butter and eggs and is usually flaky and soft. Inside, it can contain various ingredients such as ground meat, mushrooms, onions, and other herbs and spices. The savory filling blends perfectly with the buttery pastry dough, making it a very flavorful dish. It is usually served warm.

Homemade vs. Store-Bought Puff Pastry Sheets?

Store-bought puff pastry sheets are a convenient way to get the same delicious results without having to make a big mess or spend lots of time prepping and rolling out the dough. While homemade puff pastry does take a little bit of time and effort, it seriously cannot be beaten. You can really taste the difference when you make it from scratch because of the quality of the ingredients used.

When making pâté chaud at home, it’s important to use high-quality puff pastry sheets. There are two brands of frozen puff pastry available nationwide: Pepperidge Farms and Dufour. Locally, you might be able to find store-brand puff pastry. For convenience’s sake, any of these would work. My local store only carries the Pepperidge Farms brand, so this is what I usually use when I don’t have time to make it from scratch.

If you have extra time, homemade puff pastry dough is always the best. The layers are super flaky and buttery. Homemade puff pastry only uses 5 ingredients, and it is so quick and easy to make.

Whether you’re using store-bought or making it from scratch, the most important thing to note is that the puff pastry needs to remain cold to get the distinct, crispy layers. The butter inside the dough needs to stay cool until it is time to bake. If you’re looking for another puff pastry recipe, try these delicious egg puffs – filled with a hard-boiled egg, onions, and spices, or mushroom puff pastry pinwheels – filled with truffle and porcini mushroom.

Kitchen Tools Needed for this Recipe

• Cookie or biscuit cutter: I used a round cookie cutter for this recipe, but you can use any shape you want. You can also use a knife to cut it into squares or fold them into triangles. The shape doesn’t really matter but try to keep them all the same size so that they cook evenly.
• Measuring spoons: used to measure out the seasoning.
• Pastry brush: used to brush the egg wash onto the pastries.

Ingredients Needed

• Puff pastry sheets (2 packages or 4 sheets): This recipe uses store bought puff pastry, which can be found in the frozen section at your local grocery store.
• Eggs: Separate 2 egg yolks into a bowl and beat it with water. It is used as a binder so that the edges of the meat pastry don’t come apart when baking. It is also used on top of the pastries to give them a golden brown color.
• Ground pork: For a meaty filling. There are many different versions, but pork is more traditional. You can also substitute with ground chicken and ground beef. For a vegetarian option, substitute it with tofu, mushrooms, and vegetables.
• Yellow onion: Use half an onion and slightly cook it before adding it to the meat filling.
• Seasoning: Salt, sugar, and ground pepper are used to season the filling.
• Chicken bouillon powder: A popular Asian seasoning to give the dish flavor. You can also use mushroom powder.
• Five spice seasoning (optional, but highly recommended): Chinese five spice is used in the meat filling to add flavor and depth. If you don’t have this, you can use a five spice substitute.
• Dried black fungus (optional): For additional texture to the filling. Soak it as directed on the package and chop it before adding it to the meat filling. You can also substitute it with shitaake mushrooms or leave it out altogether.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

How to make it

Defrost and prep the dough:

Step 1: Defrost the puff pastry as directed. I usually leave it on the counter for 40 minutes and start working while it is still slightly frozen. [Tip: It is important for the butter inside the puff pastry to remain cold to get the distinct, crispy layers. Keep the dough cold the whole time.]

Step 2: Carefully unfold the puff pastry sheets and cut them into 3-inch rounds or squares. Place the cut-outs on a parchment paper lined tray (about an inch apart) and place it in the fridge until ready to use.

Make the filling:

Step 3: Heat a frying pan on medium-high heat, add oil and onions. Let the onions sweat for 1-2 minutes, stirring occasionally. Turn off the stove and remove the pan from the heat. Set it aside and let the onion cool down completely.

Step 4: In a small bowl, beat together 2 egg yolks and 1/2 tablespoon of water. Set it aside for later.

Step 5: In a large mixing bowl, combine the ground pork, onion, chicken bouillon powder, Chinese five spice seasoning, sugar, salt, pepper, and black fungus (wood ear mushrooms).

Assemble the pastry and bake:

Step 6: Preheat the oven to 375°F.

Step 7: Take the pre-cut puff pastry out of the fridge. Working as quickly as possible, scoop 1 1/2 tablespoons of the pork mixture filling (1-inch ball) and place it onto the middle of the puff pastry rounds. Fill half of the puff pastries (and save the other half for the top).

Step 8: Brush egg wash along the edge of the puff pastry. Place the top puff pastry on the meat filling. Using the tips of a fork, crimp the edges of the rounds to seal the top and bottom together.

Step 9: Then, use a brush to lightly brush the egg wash onto the tops of each pâté chaud.

Step 10: Bake in the oven for 20-25 minutes, until golden brown and the internal temperature reaches 145°F.

Serve warm. Enjoy!

Helpful Tips

• Keep the puff pastry dough cold. To get the distinct, crispy layers in your pastry, it must remain cold. If the dough gets too warm, put it back in the fridge. Work fast since your hands can transfer heat.
• Cool the onion completely before adding it to the meat mixture. All ingredients should remain cold before baking in the oven.
• Do a taste test before filling all of the puff pastry. On a microwave-safe plate, put 1 tsp of the meat filling and heat it in the microwave for 30-45 seconds, or until cooked through. Taste it to ensure you like the seasoning, and adjust as needed.

FAQ

Storing Leftovers

If you have leftover pâté chaud, it’s important to store them in the fridge properly in order to keep them safe for consumption.

Refrigerate: To refrigerate the pastries, ensure they are completely cool before placing them in an airtight container or plastic bag. This will help prevent any contamination from airborne bacteria, as well as prevent the pastry from drying out. In the fridge, pâté chaud will keep for about 3-4 days.

Freeze: To freeze, place the pastry in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the pastry to a freezer-safe container or bag and freeze for up to three months. When you’re ready to eat it, remove it from the freezer and let thaw at room temperature overnight. Then, follow the instructions to reheat.

Reheat: To reheat leftover pastries, simply place them in the oven or toaster oven and bake at 350°F (177°C) until they are warmed through. The pastries can also be microwaved for 1 to 2 minutes or until they are warm and flaky.

RECIPE