Vietnamese Pâté Chaud Meat Pastries
If you haven’t had one of these Bánh Patê Chaud or Vietnamese Meat pastries (Meat Pies), then you’re in for a treat. This is a classic Vietnamese pate chaud meat pastry dish that can be found in so many Vietnamese bakeries. These yummy savory pastries are the best “hot pockets” ever…. according to our friends. LOL. The non-Vietnamese friends, of course.
What is a Patê Chaud or bánh patê sô?
These fantastic meat pastries are what that resulted from the French colonization of Vietnam. Take the French influence of puff pastry and stuff it with a fantastic meat filling seasoned the Vietnamese way and you have the perfect meat pastry. They’re crispy, flaky, savory, buttery and even more perfect when they’re warm. That’s why you have to make this at home! It’s so easy to make and ten times easier to eat. So be prepared to make a double batch.
Video: Vietnamese Patê Chaud Meat Pastries Recipe
Using Other Ground Meat Options for Vietnamese Patê Chaud
Traditionally ground pork is usually the most popular option but ground chicken is a close second. When we frequent Vietnamese bakeries, there’s always at least a ground pork option. Here’s other options you can use and they’re all delicious. We’ve tasted different variations and some speciality Vietnamese bakeries have become very innovative with their fillings beyond ground pork:
- Ground chicken or ground turkey
- Any type of ground beef. We recently had an excellent beef Patê Chaud at a local coffee house and it was delicious.
- Vegetarian minced mushroom. A local Vietnamese bakery and coffee shop near us has a fantastic black pepper and mushroom Patê Chaud.
- Try vegan or plant based meats like Impossible meat or beyond meat.
Vietnamese Pate Chaud (Pate Sho) Meat Pastry Recipe
Ingredients
- 1 package (1 package ) frozen puff pastry (2 sheets) , (approx 17 oz.) thawed to package instructions
- 1/2 pound (227 g) ground chicken, pork or beef
- 1 cup (240 ml) minced onion
- 1 Tablespoon (15 ml) fish sauce
- 1 teaspoon (5 ml) soy sauce
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) ground black pepper , plus additional for topping pastries
- 1 large ( ) egg , beaten
Instructions
- Preheat oven to 375°F/190°C.
- Combine the 1/2 lb. (227g) ground meat, 1 cup minced onion, 1 Tablespoon (15ml) fish sauce, 1 teaspoon (5ml) soy sauce, 1/2 teaspoon (2.5ml) garlic powder, and 1/2 teaspoon (2.5ml) black pepper. Mix until evenly combined.
- Un-fold puff pastry and cut into approximately 3×3 inch (8x8cm) squares. (For most folded puff pastry sheets we’ll cut pastry dough down each fold, then in thirds.)
- Scoop about 2 Tablespoons of meat filling in center of a pastry square. Brush egg around edges of pastry.
- Top with another square of pastry dough.
- If you want a round shape, cut the edges to be round or use a round biscuit cutter to trim the edges
- Gently press down the edges with a fork to create a crimped pattern. Repeat for all the pastry dough and meat filling.
- Gently brush beaten egg wash over all the pastries
- Top with some additional black pepper.
- With a sharp knife, gently cut a small slit above each pastry.
- Bake at 375°F/190°C for 25-30 minutes or until pastry is crispy golden and meat is cooked through.
Video
Nutrition Information per Serving
Store Bought Puff Pastry vs Homemade Puff Pastry
Don’t spend the time to make homemade puff pastry. Seriously, it’s so much work and you’ll want to save the homemade stuff for croissants. Just get a box of prepared puff pastry from the freezer. it’s more budget friendly and you can save a ton of time. That way, making a big easy batch our Vietnamese pate chaud pastry is more realistic for appetizers or for a party.
More Recipes:
If you love our Vietnamese pate chaud pastry recipe check out our other pastries
I’m so happy to find this Vietnamese Patê Chaud recipe. It was absolutely delicious.
I did it wrong because I didn’t read… I cooked my meat first… but it still was delicious!! Your flavors are delicious- I did add mushrooms and siracha but will absolutely do it the right way next time. Thank you for sharing!!
Thanks Martha! Glad you enjoyed them.
This recipe caught my eye. Had all the ingredients on hand, s0 gave it a go. Minced and added a can of drained pieces and stems mushrooms plus black soy sauce. Due to “larger” amount of filling, amped up seasonings and used granulated garlic. Rolled puff pastry out to 11″ x 11″ and cut into roughly 3 1/2″ squares. Used 3T scoop, instead of 2T. Added 2T water to room temperature egg for egg wash. Extra filling was baked in small dish. Baked a few extra minutes due to the 3T filling. The final dusting of pepper sealed the deal, er, pastries. Superb recipe!!
Thanks so much! Love all your insight and detailed method. Glad you enjoyed them!