Pate Chaud Banh Pate So Recipe

I love this recipe for its delightful blend of savory ground pork and aromatic spices, all wrapped in a crispy puff pastry that makes every bite incredibly satisfying. It’s like having a taste of culinary nostalgia, reminding me of childhood treats with a gourmet twist, perfect for impressing friends at brunch or savoring solo on a cozy night in.

I enjoy crafting recipes that combine wonderful flavors, and Pâté Chaud (Bánh Patê Sô) is a prime example. It consists of flaky puff pastry enveloping a filling of seasoned ground pork, finely chopped onion, and just a whisper of garlic, fish sauce, and soy sauce.

The sugar, freshly ground black pepper, and puff pastry contribute three different types of sweetness to the flavor profile, making each bite an experience with balanced notes from the sweet, salty, and savory trio.

Ingredients

Ingredient Quantities

• 1 package of puff pastry sheets (2 sheets, thawed if frozen)
• 1 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon freshly ground black pepper
• 1 egg (for egg wash)

Instructions

1.

2.

3. On a surface dusted with flour, unfold the thawed puff pastry sheets. Each sheet is slightly rolled to even out the thickness.

4. Slice each sheet of puff pastry into equal-sized squares (likely 9 squares per sheet if you’re using the standard 1
7.3-ounce box).

5. At the center of each pastry square, place a tablespoon (heaping) of the pork mixture.

6. Each square is folded into a triangle or rectangle, with the corners aligned, and pressed flat. The edges are sealed, and the crimped edges are reinforced, using a fork.

7.

8. Place the filled pastries on the baking sheet that has been prepared for them, leaving room for each to exist individually.

9. Preheat your oven to a temperature of 25 to 30 degrees (F or C; it’s not specified, but we’ll assume it’s Fahrenheit for an American audience). Mix the above ingredients in a large bowl, along with some salt and pepper to taste, then pour the mixture into an unbaked, store-bought pie crust. Place the pie in the oven and bake it for 25 to 30 minutes. When done, the pastry should be puffed up and golden brown.

10. Take out of the oven and let cool a little bit before you serve. Enjoy your warm Pâté Chaud (Bánh Pâté Sò)!

Equipment Needed

1. Rolling pin
2. Sharp knife or pastry cutter
3. Fork
4. Baking sheet
5. Parchment paper (for lining the baking sheet)
6. Large mixing bowl
7. Small bowl (for egg wash)
8. Basting brush (for applying egg wash)
9. Measuring spoons
10. Cutting board

FAQ

• Q: Can I use a different type of meat instead of pork?Certainly, you can replace the ground beef with ground chicken or turkey if you prefer a lighter option.
• Q: How do I prevent the puff pastry from becoming soggy?Make sure the filling isn’t excessively wet and give it time to cool before you add it to the pastry.
• Q: Can I make these ahead of time?A: Of course! Prepare and store them in the refrigerator for up to 24 hours before baking. For longer storage, freeze them, and bake from frozen, adjusting the time as necessary.
• Q: How do I store leftover Pate Chaud?A: Refrigerate meal remnants in a sealed vessel for up to 3 days. When it’s time to eat them, do so with gratefulness and joy. The eating of those remnants can be done in any setting you wish, but I recommend avoiding vacuum sealing and any form of reheating in a microwave.
• Q: Is it possible to make this recipe vegetarian?You can use finely chopped mushrooms and tofu to replace the ground pork.
• Q: Can I use homemade puff pastry instead?Puff pastry is a labor-intensive project, and it requires particular skills to produce it correctly. If you do find the time and have those skills, yes, by all means, use homemade puff pastry.
• Q: What type of fish sauce is best to use?A: For the best flavor, use a quality, authentic fish sauce, but adjust it based on the brand’s saltiness.

Substitutions and Variations

Ground chicken or turkey can be used in place of ground pork for a version that’s lighter.
Worcestershire sauce or soy sauce can be used instead of fish sauce, if desired.
Soy sauce can be substituted with tamari or coconut aminos if you do not have any on hand.
White pepper can be used in place of freshly ground black pepper when a milder flavor is desired.

Pro Tips

1. Chill the Filling: Before filling the pastry squares, let the pork mixture cool in the refrigerator. This prevents the pastry from becoming soggy and helps the pastries hold their shape better during baking.