Vietnamese Pâté Chaud

Vietnamese Pâté Chaud

A Vietnamese pate chaud, also known as bánh patê sô, is a delicious pastry that combines French and Vietnamese culinary influences. It typically consists of a flaky, buttery crust filled with a savory mixture of ground meat, such as pork or chicken, along with onions and seasonings. The filling is often seasoned with a combination of spices and fish sauce, giving it a savory and flavorful taste. Vietnamese pate chaud is commonly enjoyed as a snack or appetizer, and it has become popular in many Vietnamese bakeries and households.

Here's my recipe for Vietnamese Pâté Chaud!


3 boxes of puff pastry, thawed

1 lb ground turkey (or your choice of meat)

2 cans (4.25 oz) deviled ham spread (or your choice of pate)

1 small onion, finely chopped

1 stalk of scallions, finely chopped

1 teaspoon minced garlic

1 teaspoon fish sauce

1 teaspoon sugar

1 teaspoon chicken bouillon

1/2 teaspoon ground black pepper

1 egg, beaten

Pinch of salt to taste

Instructions for the filling:

1. In a mixing bowl, add the ground meat, ham spread, chopped onion, scallions, minced garlic, fish sauce, chicken bouillon, sugar, and black pepper. Mix well to combine all the seasonings.

2. Taste the filling by microwaving 1/2 teaspoon of it in a small bowl for 30 seconds. Adjust the seasoning as needed.

3. Refrigerate the filling while preparing the pastry dough.

Instructions for the pastry:

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. 
  2. Roll out the thawed puff pastry sheets on a lightly floured surface.
  3. Cut the dough into 3x3 inch squares. Alternatively, use a round cutter or a glass to cut circles from the pastry sheets, choosing the size according to your preference.
  4. For each square pastry, poke holes with a fork in one half (this half will be the bottom half).
  5. Brush the poked squares with the beaten egg.
  6. Place about one spoonful of the filling on the bottom half of each square.
  7. Fold the other half of the pastry squares over the filling and press gently to seal. Also, press the edges with a fork.
  8. Arrange the pâté chaud on the prepared baking sheet and brush the tops with beaten egg for a golden crust.
  9. Bake in the preheated oven for about 15-20 minutes, or until the pastries are puffed and golden brown.
  10. Remove from the oven and let them cool for a few minutes before serving.

Enjoy your delicious pâté chaud!

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