Go Back

Recipe for Vietnamese Pâté Chaud (Bánh Patê Sô)

Vietnamese Pâté Chaud (Bánh Patê Sô) is a savoury pastry featuring a flaky, buttery crust filled with a delicious mixture of ground pork and pâté. Infused with aromatic onions, mushrooms, and traditional seasonings, this golden pastry is baked to perfection, offering a delightful combination of crispy layers and a rich, savoury filling. Perfect for a snack or light meal, these pastries are a beloved Vietnamese treat with French influences.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Pâté Chaud (Bánh Patê Sô) in action.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Vietnamese
Servings 3

Equipment

  • 1 small nonstick skillet
  • 1 oven

Ingredients
  

For the Filling:

  • 200 grams ground pork
  • 100 grams pâté
  • 1 medium onion
  • 5 shiitake mushrooms
  • 5 mL sesame oil
  • 15 mL fish sauce
  • 15 mL oyster sauce
  • A pinch of garlic powder
  • A pinch of MSG (or chicken bouillon powder)
  • A pinch of ground black pepper

For the Crust:

  • 450 grams butter puff pastry
  • 1 egg

Instructions
 

  • Prepare the Filling:
    Finely dice the shiitake mushrooms and onion.
    Heat a small skillet over medium heat, add a drizzle of oil, and sauté the diced onion and mushrooms for a few minutes until softened and fragrant. Season with a pinch of salt, if desired.
    In a large mixing bowl, combine the ground pork, pâté, sautéed onion, and mushrooms.
    Add the sesame oil, fish sauce, oyster sauce, garlic powder, MSG (or chicken bouillon powder) and black pepper to the pork mixture. Adjust the seasoning if needed.
    Mix thoroughly until the ingredients are well combined and the seasonings are evenly incorporated. Allow the filling to marinate for at least 30 minutes, giving the flavours time to meld and intensify.
  • Prepare the Pastry:
    In separate small bowls, lightly beat the egg white and egg yolk. These will be used to seal the pastry and create a golden finish during baking.
    Roll out the puff pastry. Use a round dough cutter to cut out equal numbers of top and bottom pastry pieces for each pâté chaud. The size of the cutter will determine how many pastries you can make.
  • Assemble the Pâté Chaud:
    Place a generous spoonful of the prepared filling in the centre of each bottom pastry piece, being careful not to overfill, as this could cause the pastry to burst during baking.
    Lightly brush the edges of the bottom pastry with a bit of beaten egg white, which will help the top layer adhere and seal properly.
    Gently place the top pastry piece over the filling, aligning it with the bottom piece. Press the edges together firmly to seal the pastry, ensuring the filling is securely enclosed.
    To give the pâté chaud a more refined shape, press the opening of a small glass gently into the centre of each pastry. This will help define the form and enhance its presentation.
    Generously brush the tops of each assembled pâté chaud with the beaten egg yolk to give them a golden, glossy finish as they bake.
  • Bake the Pâté Chaud:
    Carefully arrange the assembled pâté chaud on a baking sheet.
    Preheat your oven to 170°C (340°F), allowing it to reach the correct temperature before baking the pastries.
    Bake the pâté chaud for 20-25 minutes, or until the pastry is beautifully puffed and turns a deep golden brown. The filling should be cooked through, and the exterior should be crispy and flaky.
  • Serve:
    Serve the pâté chaud hot, straight from the oven, while the crust is still crisp and the filling is warm and savoury. Enjoy them as a delicious snack or light meal!

Video