📝 About This Recipe
A stunning legacy of French influence in Vietnam, Bánh Mì Patê Chaud (Pâté Chaud) is the ultimate savory hand pie featuring a buttery, shattered-glass puff pastry crust. Inside lies a deeply savory, peppery filling of ground pork and liver pâté that melts into the flaky layers as it bakes. These golden treasures are a staple of Vietnamese bakeries, offering a nostalgic, comforting crunch that is perfect for a sophisticated snack or a light brunch.
🥗 Ingredients
The Pastry
- 2 sheets Puff Pastry (high-quality all-butter variety, thawed but cold)
- 1 Egg (beaten with 1 tsp water for egg wash)
The Savory Filling
- 1/2 lb Ground Pork (use 80/20 lean-to-fat ratio for juiciness)
- 1/3 cup Pork or Chicken Liver Pâté (canned or homemade, smooth texture)
- 1 large Shallot (very finely minced)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Wood Ear Mushrooms (dried, soaked in hot water and finely chopped)
- 1/4 cup Yellow Onion (finely diced)
Seasoning & Aromatics
- 1 teaspoon Fish Sauce (for umami depth)
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Sugar
- 1 teaspoon Black Pepper (freshly cracked; Pâté Chaud should be peppery)
- 1/2 teaspoon Sesame Oil
- 1 teaspoon Cornstarch (to bind the juices)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper to prevent sticking.
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2
In a medium mixing bowl, combine the ground pork, pâté, minced shallots, garlic, diced onions, and rehydrated wood ear mushrooms.
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3
Add the fish sauce, oyster sauce, sugar, sesame oil, cornstarch, and a generous amount of black pepper to the meat mixture. Mix thoroughly with a spatula or gloved hands until the pâté is evenly incorporated into the pork.
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4
Divide the meat mixture into 12 equal-sized balls (about 1.5 to 2 tablespoons each). Set aside on a plate in the refrigerator while you prep the pastry.
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5
Lay out the cold puff pastry sheets on a lightly floured surface. Using a 3.5-inch circular cookie cutter (or a scalloped edge cutter for the traditional look), cut out 12 circles from each sheet for a total of 24 circles.
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6
Place 12 of the pastry circles onto the prepared baking sheets, spaced about 2 inches apart. These will be your bottom layers.
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7
Lightly brush the edges of the 12 base circles with the prepared egg wash. This acts as the 'glue' for the top layer.
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8
Place one chilled meat ball in the center of each base circle. Gently flatten the meat slightly so it isn't too tall.
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9
Place the remaining 12 pastry circles over the meat. Gently press the edges together with your fingers to seal.
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10
Using a fork, crimp the edges of each pastry firmly. This ensures a tight seal and adds a beautiful decorative border.
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11
Brush the tops of the pastries generously with the remaining egg wash for a deep golden-brown finish.
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12
Bake for 25-30 minutes, or until the pastries have puffed significantly and are a rich, dark golden brown. The internal temperature of the meat should reach 160°F.
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13
Remove from the oven and let them rest on the baking sheet for 5-10 minutes. This allows the juices inside to settle so the pastry stays crisp.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft, pop it in the freezer for 5 minutes before cutting. Do not overfill the pastries, or the steam from the meat will cause the sides to burst open during baking. For the most authentic flavor, use a French-style liver mousse or a high-quality 'Gan Xay' found in Vietnamese markets. Ensure the wood ear mushrooms are chopped very finely; they provide a signature 'crunch' without distracting from the meat texture. If you don't have a circular cutter, you can cut the pastry into squares for a rustic, no-waste 'turnover' shape.
🍽️ Serving Suggestions
Serve warm as a 'grab-and-go' breakfast alongside a strong Vietnamese iced coffee (Cà Phê Sữa Đá). Pair with a side of pickled carrots and daikon (Đồ Chua) to cut through the richness of the buttery pastry. Enjoy as a light lunch with a simple watercress salad dressed in a light vinaigrette. Serve as an appetizer at parties with a small dish of Maggi seasoning or Sriracha for dipping. These freeze beautifully; simply reheat in a 350°F oven for 10 minutes to restore the crunch.