Pork Pate Chaud (Bánh Patê Sô)

5 from 3 votes

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!

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 78

Author Jessica Kwon

Ingredients

1 box (2 sheets) puff pastry thawed
½ lb ground pork
¼ onion finely diced; about 3 tbsp
½ tablespoon pork liver pâté
½ tablespoon fish sauce
¼ teaspoon chicken bouillon powder (optional)
1 teaspoon white granulated sugar
½ teaspoon corn starch
½ teaspoon salt
½ teaspoon pepper
1 egg plus 1 tablespoon water (for the egg wash)

US Customary - Metric

Instructions

Preheat oven to 400°F. Line a baking sheet with foil or a silicone mat.
Lightly flour your work station and roll out each puff pastry sheet into a 9x9 inch square. Cut each sheet into 9 squares that are 3x3 inches each (you should have a total of 18 squares). Lay them flat on a baking sheet and place in the fridge or freezer to keep cold.
In a large bowl, add ground pork, onion, pate, fish sauce, chicken bouillon, sugar, corn starch, salt, and pepper. Mix together until well-combined.
In a separate bowl, whisk together egg and 1 tablespoon water.
Lay out 9 puff pastry squares. Divide pork filling amongst the squares, about 1½ tablespoon per square. Brush the edges with egg wash, then top with another puff pastry square. Lightly press edges together to seal and squeeze out as much air as possible. Use a fork to crimp the edges and then brush tops with egg wash.
Bake for 25-30 minutes or until puffy and tops are golden. Transfer to a wire rack to let cool slightly before serving.

Notes

Pâté: Liver pate works best for this Pork Pâté Chaud recipe. 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.
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.
Thaw puff pastry 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.
You can use a biscuit cutter or a ring mold to create circular Vietnamese Pâté Chaud.
Use shallots instead of onion for a slightly sweeter taste. Alternatively, you can grate the onion and squeeze out all the liquid for a milder onion flavor.

Nutrition