Vietnamese Puff Pastry Meat Pies (Pâté Chaud | Bánh Patê Sô)
Servings: 12 pastries
Calories: 118kcal
Flaky Vietnamese puff pastry filled with a savory pork mixture. Buttery on the outside, juicy on the inside, and perfect as a snack or light meal.
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Equipment
- Biscuit cutter
- Measuring Spoons
- Pastry Brush
- Mixing Bowl
Ingredients
For the Dough
- 2 packs puff pastry (4 sheets), thawed
- 2 egg yolks + ½ tablespoon water (for egg wash)
For the Filling
- 1 pound ground pork
- 1 small yellow onion, diced
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoons sugar
- ½ teaspoon Chinese five spice (optional)
- ¼ cup wood ear mushrooms, soaked and minced (optional)
Instructions
- Prep the pastry. Thaw puff pastry until just pliable but still cold. Cut into 3-inch squares or rounds and keep chilled.
- Make the filling. Cook diced onion in a skillet for about 1 minute, then let cool completely.
- Mix ground pork with onion, bouillon, salt, pepper, sugar, five spice, and mushrooms (if using).
- Assemble. Preheat oven to 375°F.
- Place about 1½ tablespoons of filling onto half the pastry pieces.
- Brush edges with egg wash, top with another piece of pastry, and seal edges with a fork.
- Bake. Brush tops with egg wash.
- Bake for 20–25 minutes until golden brown and puffed. Internal temperature should reach 145°F.
- Serve. Let cool slightly and serve warm.
Notes
- Keep puff pastry cold while working for the best flaky layers.
- Let onions cool before mixing to avoid greasy filling.
- Test the filling by microwaving a small amount to adjust seasoning.
- Don’t overfill or the pastries may leak while baking.
- Reheat in oven or air fryer for best texture.
Nutrition
Calories: 118kcal | Carbohydrates: 2g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 257mg | Potassium: 137mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
