Pork Pâté Chaud (Bánh Patê Sô)

Name: Pork Pate Chaud (Bánh Patê Sô)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 box (2 sheets) puff pastry (thawed); ½ lb ground pork; ¼ onion (finely diced; about 3 tbsp); ½ tbsp pork liver pâté; ½ tbsp fish sauce; ¼ tsp chicken bouillon powder ((optional)); 1 tsp white granulated sugar; ½ tsp corn starch; ½ tsp salt; ½ tsp pepper; 1 egg (plus 1 tbsp water (for the egg wash))

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Pork Pâté Chaud, or Bánh Patê Sô, is a classic Vietnamese pastry with French origins. This delicious pastry has savory seasoned ground meat stuffed between two sheets of flaky puff pastry dough that's baked to golden perfection. It’s the ultimate crowd-pleasing recipe that's easy to make and unbelievably tasty!

A platter of Pork Pate Chud with pate, salt and pepper shakers, and a plate to the side.

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🥢 What Is Pâté Chaud?
🧂 Ingredients
👩🏻‍🍳 How To Make Bánh Patê Sô
💭 Top Tips
🥡 Storing & Freezing
📖 Recipe FAQs
🍽 Looking For More Vietnamese Recipes?
📋 Recipe

🥢 What Is Pâté Chaud?

Pâté Chaud (pronounced as pa-tay choh) is essentially a French-inspired puff pastry meat pie. When translated, Pate Chaud means "hot pie" in French.

During the French colonization of Vietnam from 1897-1954, delicious French goods grew in popularity including coffee, cheese, and baguettes. Pâté Chaud, or Bánh Patê Sô as it's called in Vietnamese, is another prime example.

Traditionally, Pâté Chaud features a sweet and savory meat filling surrounded by flaky, golden-brown puff pastry. It can be circular or square, as long as the edges are marked with its signature crimped edges. Today, there are many different variations of the filling, from pork to chicken to vegetarian options.

A Childhood Favorite

Bánh Patê Sô is one of my all-time favorite Vietnamese pastries. It's commonly found in banh mi (Vietnamese sandwiches) stores, coffee shops, bakeries, and more. Growing up, I'd frequently walk next door to the bakery to grab some along with a Classic Milk Tea Boba. Even now, I always have to have a stash of Pâté Chaud in my freezer.

Pork-filled Pâté Chaud are the most common, and is my favorite by far. There’s just something so nostalgic about the hearty, savory flavor that always leaves me coming back for more. That said, no matter what the filling is made of, Vietnamese Pâté Chaud is one recipe guaranteed to satisfy even the pickiest of crowds. Make it in advance for a satisfying snack, grab-n-go breakfast, after-school treat, and more!

Why You'll Love It

Great for a crowd: With 9 servings in every batch, this Pork Pâté Chaud recipe is quick to whip up, easy to double or triple, and is always a hit! Serve it alongside Vietnamese Shrimp Toast, Air Fryer Crab Rangoons, and Korean Popcorn Chicken for the ultimate party!
Versatile: You can enjoy authentic Pâté Chaud any time of the day. I usually enjoy these as a quick and portable breakfast but growing up, they were my favorite after-school treat. They're also great for parties, holidays, potlucks, road trips, and picnics.
Freezes great: Meal prep a large batch of Bánh Patê Sô and always have an Asian breakfast or snack ready to-go!

🧂 Ingredients

Puff pastry: Pre-made puff pastry is a home cook's best friend. Pepperidge Farm puff pastry is my favorite, but any brand will do. Make sure it's thawed before you begin working, but keep it cold so it can be more buttery and flaky after baking.
Ground pork: Any fat percentage would work. It's usually made from pork shoulder and has a mild, slightly meaty taste.
Onion: Be sure to mince it very finely so you don’t get a strong taste of raw onion. Alternatively, you can grate the onion and squeeze out all the liquid for a milder onion flavor.
Pâté: Liver pate works best for Bánh Patê Sô. I use the Flower brand because it’s affordable and what I grew up on. Plus, it has a very mild taste that won't overpower the pork. Avoid strong-flavored pâté such as truffle or fruit.
Fish sauce: A staple Vietnamese condiment, it adds tons of savory, umami flavor. My favorite brand is Red Boat because of its concentrated flavor and clean ingredients.
Chicken bouillon: Technically optional but chicken bouillon powder is very common in Vietnamese cooking. It adds savoriness and a rich umami element to the recipe. You can leave it out if desired, but it’s my secret weapon to create Bánh Patê Sô that tastes like it came straight from the Vietnamese bakery.
Sugar: Just a pinch of white sugar helps balance out the heavy flavor of the filling and pairs well with pork.
Corn starch: This isn’t included in traditional Pork Pâté Chaud recipes, but it helps keep the liquid to a minimum so the puff pastry doesn’t become soggy.
Egg: Used to create an egg wash so the pate pastry becomes golden and crisp.

Substitutions & Variations

Use shallots instead of onion for a slightly sweeter taste.
Feel free to incorporate vegetables such as very finely minced or grated mushrooms, garlic, or carrots for a boost of flavor and nutrients.
You can easily mix and match your favorite protein sources to create your own filling. Try swapping out the ground pork for chicken or beef instead!
If needed, gluten free puff pastry will work just as well as traditional French puff pastry.

👩🏻‍🍳 How To Make Bánh Patê Sô

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

Rolling out puff pastry and cutting into 9 squares.

STEP ONE: First, preheat the oven to 400ºF and line a baking sheet with foil or a silicone mat.

Then lightly flour your work surface and unfold the puff pastry. It's best to work with thawed puff pastry that's still cold. Use a rolling pin to make a 9 inch by 9 inch square. Repeat with the second sheet.

STEP TWO: Cut each sheet into 3x3 squares for a total of 18 square pieces. Place in the fridge while you continue with the recipe.

Mixing together pork filling and placing onto puff pastry squares.

STEP THREE: In a large bowl, add ground pork, minced onion, pate, fish sauce, chicken bouillon, sugar, corn starch, salt, and pepper. Mix well (I like to use food-grade gloves) until fully combined and almost tacky, like sausage. I recommend microwaving a small portion to test for seasoning.

STEP FOUR: Spoon the pork filling onto the center of 9 puff pastry squares, about 1½ tablespoon each. A cookie scooper makes this really easy.

How to assemble individual pork pate chaud.

STEP FIVE: In a small bowl, whisk together egg and 1 tablespoon water. Use a pastry brush to brush the edges of the square with the egg wash.

Take a puff pastry square and use your fingers to lightly press together the center. Move in a circular motion to stretch out just the middle. Then fold over the pork filling.

Lightly seal the Pâté Chaud, removing as much air as possible. Then use a fork to crimp the edges. Repeat with the remaining 9 squares.

If the puff pastry gets warm while you're working on it, place the assembled Pâté Chaud back in the fridge for 10-15 minutes before baking.

STEP SIX: Brush the tops and edges with egg wash. Then bake for 25-30 minutes or until puff pastry is golden-brown and puffy. Transfer to a wire rack to cool slightly before serving.

A wooden serving board with a stack of Pork Pate Chaud.

💭 Top Tips

Make sure your puff pastry isn't completely frozen or else it'll easily break. To thaw, defrost it in the fridge for 4 hours or up to overnight. Or, for a quicker option, leave it on the counter for 30-60 minutes.
Keep the puff pastry cold until right before baking. You want it to still be chilled or slightly frozen but pliable enough to work with and fill. If the pastry becomes too warm while making your Pâté Chaud, chill the assembled squares in the fridge before baking.
Use a biscuit cutter or a ring mold to create circular Vietnamese Pâté Chaud.
After mixing the pork mixture, microwave 1-2 tablespoon of it to taste test the seasoning. Adjust as needed before assembling the rest of your Pork Pâté Chaud.
To make these in the air fryer, preheat the air fryer to 400ºF. Add a single layer of Bánh Patê Sô and air fry for 7-10 minutes or until golden brown and pork has an internal temperature of 155ºF.

🥡 Storing & Freezing

Storing: Let cool completely, then store Pork Pâté Chaud in an airtight container or zip-top bag in the refrigerator for up to 5 days.

Freezing: To freeze, let the pate pastry cool completely. Then, transfer it to a sealable bag or freezer-safe container for up to 3 months.

Reheating: When you’re ready to eat, you can warm your Pâté Chaud in the microwave, oven, air fryer, or toaster oven. To keep the crisp exterior, I recommend using the air fryer or toaster oven. To do so, set the temperature to 350°F and reheat for 5-7 minutes or until warm.

Make Ahead: If you want to prepare this Bánh Patê Sô in advance, create the meat filling, and store it in the refrigerator for up to 3 days. Then, assemble and bake your puff pastry meat pie as the instructions state.
Or, assemble the Pork Pâté Chaud completely, leaving off the egg wash, and store it in the freezer for up to 3 months. Bake as directed but add 5-10 minutes to the time.

A plate with two stacked Pate Chauds, one with a bite in it.

📖 Recipe FAQs

What is Vietnamese pate made of?

Vietnamese is a type of meat paste with the main ingredient being liver and spices cooked down to form a smooth texture.

Where did Pâté Chaud come from?

Hanoi, the capital of Vietnam, is believed to be the origin of the original Pâté Chaud recipe.

Can I make this puff pastry with meat filling without pate?

Yes, if you don’t have access to pate or would rather do without it, feel free to omit it completely, and adjust the seasonings as needed.

Why is my Pork Pâté Chaud soggy?

If the bottom of your Bánh Patê Sô turns out soggy, it’s likely because the edges were not sealed properly. If there are any openings, the juices from the filling will seep out causing the pastry to become soggy. Or, it could be because the pate pastry was not transferred to a wire rack to cool, which results in a soggy pastry bottom.