📝 About This Recipe
A stunning relic of French colonial influence in Vietnam, Pate Chaud (Banh Pate So) features layers of buttery, shatteringly crisp puff pastry surrounding a deeply savory meat filling. This fusion masterpiece balances the richness of pork and liver pate with the aromatic punch of shallots and a hint of fish sauce. Perfect as a sophisticated breakfast or a crowd-pleasing appetizer, these golden parcels represent the very best of Indochine culinary heritage.
🥗 Ingredients
The Meat Filling
- 1/2 pound Ground Pork (use 80/20 lean-to-fat ratio for juiciness)
- 3 tablespoons Pork Liver Pate (canned or homemade, adds signature richness)
- 1/4 cup Shallots (very finely minced)
- 1/4 cup Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Wood Ear Mushrooms (rehydrated and finely chopped for texture)
- 1 teaspoon Fish Sauce (premium quality)
- 1/2 teaspoon Sugar
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Cornstarch (helps bind the juices)
Pastry and Assembly
- 2 sheets Puff Pastry Sheets (thawed but kept very cold)
- 1 large Egg (for egg wash)
- 1 teaspoon Water (to mix with egg)
- 2 tablespoons All-purpose Flour (for dusting the work surface)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper to ensure the pastries don't stick.
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2
In a medium mixing bowl, combine the ground pork, liver pate, minced shallots, onions, garlic, and chopped wood ear mushrooms.
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3
Season the meat mixture with fish sauce, sugar, black pepper, and cornstarch. Use a spatula or your hands to mix thoroughly until the pate is fully incorporated and the mixture is slightly tacky.
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4
Lightly flour your work surface. Unroll the cold puff pastry sheets. Using a 3-inch or 3.5-inch round fluted cookie cutter, cut out 12 circles from each sheet for a total of 24 circles.
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5
In a small bowl, whisk the egg and water together to create an egg wash.
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6
Place 12 circles onto the prepared baking sheets. These will be the bottom layers. Lightly brush the edges of these circles with the egg wash.
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7
Place a generous tablespoon of the meat filling into the center of each of the 12 bottom circles, leaving a clear border for sealing.
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8
Take the remaining 12 pastry circles and gently stretch them slightly with your fingers. Place them over the meat mounds.
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9
Press the edges down firmly with your fingers to seal. For a decorative and secure finish, use the tines of a fork to crimp the edges all the way around.
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10
Brush the tops of each pastry generously with the remaining egg wash. This ensures a deep, lacquered golden-brown finish.
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11
Using a toothpick or a small knife, prick a tiny hole in the top center of each pastry to allow steam to escape during baking.
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12
Bake for 25-30 minutes, or until the pastries have puffed significantly and are a rich golden brown. Rotate the pans halfway through for even coloring.
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13
Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.
💡 Chef's Tips
Keep the puff pastry as cold as possible; if it gets too soft, pop it in the fridge for 10 minutes before cutting. Don't overfill the pastries or they may burst at the seams during baking. For the most authentic flavor, do not skip the liver pate; it provides the 'creamy' savory backbone characteristic of this dish. If you don't have a round cutter, you can cut the pastry into squares for a rustic, no-waste look. Ensure the wood ear mushrooms are chopped very finely so they distribute evenly and don't create large air pockets.
🍽️ Serving Suggestions
Serve warm with a side of Maggi seasoning sauce or hot chili oil for dipping. Pair with a cup of strong Vietnamese iced coffee (ca phe sua da) for a classic Saigon breakfast. Serve alongside a light cucumber and pickled carrot salad to cut through the buttery richness. These make excellent party appetizers when made in a 'mini' size using a 2-inch cutter. Reheat leftovers in a toaster oven rather than a microwave to maintain the crispiness of the layers.