How to make Vietnamese Pâté chaud, or patê sô! I actually prefer savory pastries over sweet, so this is PERFECT for my taste! Filled with a flavorful inner pork mixture and made with a flaky outer puff pastry, this is a delicious savory pastry that’s easy to make!
📝 Ingredients
Servings: ~8 pastries
⏱ Time: ~45 min
For different servings, multiply ingredients accordingly.
🥟 Pork Puff Pastries
- Puff pastry (thawed if frozen)
- ½ lb ground pork
- ⅓ cup minced carrots
- ⅓ cup minced wood ear mushrooms
- ⅓ cup minced onion
- 1 tbsp fish sauce
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp black pepper
- Sprinkle of MSG (optional)
- 2 egg yolks (for egg wash)
👩🍳 Directions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Lightly oil if desired.
- In a bowl, mix together the ground pork, carrots, wood ear mushrooms, onion, fish sauce, peppers, salt, and MSG.
- Cut puff pastry into 3–4 inch squares.
- Add 1–2 tbsp of the pork filling onto half of the pastry squares.
- Brush the borders around the filling with egg yolk to help seal.
- Place the remaining pastry squares on top and gently press down around the meat to seal.
- Use a fork to crimp the edges, then brush the tops with egg yolk.
- Bake for 20–25 minutes, or until golden brown and the filling is cooked through.
- Let cool slightly and serve warm!
Tamonde 