Breakfast/ Entree/ Feature/ Recipes/ Vietnamese food

Pate chaud (Bánh Pa tê sô)

 

Pate chaud is a popular Vietnamese puff pastry. It is probably influenced from French cuisine.   With its pleasant savoury flavor, pate chauds are good to serve as finger foods at party or in lunch boxes. In fact, my kids love them. They gobble up these little meat pies so quickly. It is also quite simple to make. I love simple foods.

 

Ingredients:

  • 500gr minced pork
  • 125gr chicken pate
  • 1 brown onion
  • 1 pack of puff pastry
  • 1/2 teaspoon salt
  • ½ teaspoon sugar
  • A pinch of pepper
  • 1 egg

 

Instructions:

Thaw puff pastry at room temperature.

Dice onion into small pieces.

Making the filling: in a clean dry bowl, mix minced pork with diced onion. Add pate, salt, sugar, pepper. Mix ingredients well until combined.

Crack the egg in a small bowl, whisk well.

Preheat oven to 175o C.

Place puff pastry flatly on clean working surface. Use cutter to cut into 4-inch circles. Spoon filling in the middle of puff pastry circle, brush the surround with cold water and put another puff pastry circle on top.   Crimp the edge using a fork.

Place pate chaud on baking pan lined with baking paper. Brush egg wash on top. Bake for 15 minutes or until golden.

 

 

Pate chaud (Bánh Pa tê sô)

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • • 500gr minced pork
  • • 125gr chicken pate
  • • 1 brown onion
  • • 1 pack of puff pastry
  • • 1/2 teaspoon salt
  • • ½ teaspoon sugar
  • • A pinch of pepper
  • • 1 egg

Instructions

1

Thaw puff pastry at room temperature.

...
2

Dice onion into small pieces.

3

Making the filling: in a clean dry bowl, mix minced pork with diced onion. Add pate, salt, sugar, pepper. Mix ingredients well until combined.

4

Crack the egg in a small bowl, whisk well.

5

Preheat oven to 175o C.

6

Place puff pastry flatly on clean working surface. Use cutter to cut into 4-inch circles. Spoon filling in the middle of puff pastry circle, brush the surround with cold water and put another puff pastry circle on top. Crimp the edge using a fork.

7

Place pate chaud on baking pan lined with baking paper. Brush egg wash on top. Bake for 15 minutes or until golden.

 

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