When the sun started to dip below the horizon and the air turned crisp, my craving for something warm and savory kicked in. That’s when I decided to dive into the world of Vietnamese cuisine and whip up some delightful Pate Chaud, or Banh Pate So. These flaky pastries are not just a treat for the taste buds but also a feast for the senses, bursting with the rich flavors of ground pork and earthy wood ear mushrooms. Each bite is a comforting hug, with the buttery puff pastry enveloping a mouthwatering filling that’s seasoned to perfection.
Whether you’re hosting a holiday party or just want to indulge in a cozy evening snack, these little wonders are simple to prepare and guaranteed to impress. With just a handful of ingredients and a bit of love, you’ll be creating a dish that’s sure to wow your family and friends. So roll up your sleeves and let’s embark on this delicious culinary adventure together!
Why is Pate Chaud (Banh Pate So) so special?
Flaky Perfection: The golden puff pastry gives a buttery, flaky texture that’s simply irresistible.
Savory Satisfaction: Each bite features a rich filling, combining ground pork and wood ear mushrooms, creating a delightful umami explosion.
Easy to Make: With only a few ingredients, this recipe is straightforward and perfect for home cooks of all skill levels.
Versatile Options: Feel free to switch up the protein or make it vegetarian by adding sautéed vegetables or tofu for a fresh twist.
Crowd-Pleasing Appeal: These pastries are sure to impress guests, making them ideal for parties or cozy family gatherings. Dive into this mouthwatering recipe and experience the joy of homemade Vietnamese delights!
Pate Chaud (Banh Pate So) Ingredients
For the Pastry
• Puff Pastry – Provides a flaky, buttery shell; use store-bought sheets for convenience.
For the Filling
• Ground Pork – The star of the filling, offering richness; ground chicken or beef is a suitable alternative.
• Wood Ear Mushrooms – Adds a unique texture and depth; optional for a meat-only option.
• Fish Sauce – Enhances umami flavor, crucial for authentic Pate Chaud.
• Yellow Onion – Aromatic base for the filling; can be substituted with shallots for a milder taste.
• White Pepper – Gives a subtle heat; feel free to use black pepper instead if desired.
• Salt – Essential for flavor; adjust to your personal taste preference.
• Garlic Powder – Adds aromatic depth; fresh garlic can be used sparingly to avoid overpowering the filling.
For the Egg Wash
• Egg Yolks – Helps seal the pastries while creating a beautiful golden brown color when baked.
How to Make Pate Chaud (Banh Pate So)
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Preheat the oven: Begin by preheating your oven to 375°F (190°C). This step ensures a perfectly baked outer shell that’s golden and flaky.
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Mix the filling: In a large bowl, combine the ground pork, minced wood ear mushrooms, fish sauce, minced yellow onion, white pepper, salt, and garlic powder. Stir until everything is well incorporated, with a delightful aroma filling your kitchen.
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Taste test: Cook a small portion of the meat mixture in a pan over medium heat. This will allow you to taste the filling and adjust any seasonings as needed for optimal flavor.
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Cut the pastry: Roll out your defrosted puff pastry and cut it into circular shapes, about 3 inches in diameter. Creating uniform pieces ensures even cooking and a beautiful presentation.
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Assemble the pastries: Place approximately 1 tablespoon of the flavorful meat filling onto half of your pastry rounds. Brush the edges with egg yolk—this will help seal your pastries beautifully.
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Seal and score: Top each filled pastry with another round, pressing the edges firmly to seal. Use a fork or your fingers to crimp the edges, and don’t forget to score the tops gently to allow steam to escape during baking.
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Bake to perfection: Transfer the assembled pastries to a baking sheet lined with greased parchment paper. Bake in the preheated oven for 20-25 minutes until the pastries are puffed and golden brown, emanating an irresistible aroma.
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Cool and serve: Allow the pastries to cool slightly before serving. This waiting period helps develop the flavors and makes them easier to handle!
Optional: Serve warm alongside a sweet and spicy dipping sauce for an extra kick.
Exact quantities are listed in the recipe card below.
Expert Tips for Pate Chaud (Banh Pate So)
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Defrost Properly: Ensure puff pastry is fully defrosted before use; this prevents cracking and ensures easy handling.
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Taste Before Baking: Always taste a small portion of the filling after cooking it; this is your chance to adjust seasonings for the perfect flavor.
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Seal Securely: Brush egg wash around the edges to create a better seal. Press firmly to avoid leaks during baking.
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Score the Tops: Don’t skip scoring the tops of the pastries; this allows steam to escape, preventing explosions and ensuring a flaky texture.
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Monitor Baking: Keep an eye on the pastries towards the end of baking; ovens vary, and you want them golden brown—not overcooked.
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Serve Warm: Pate Chaud (Banh Pate So) is best served warm; reheat leftovers gently to retain that delightful flakiness!
Make Ahead Options
These delightful Pate Chaud (Banh Pate So) are perfect for those busy days when you need something quick and satisfying! You can prepare the filling up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its freshness. Additionally, you can assemble the pastries completely and keep them unbaked in the fridge for up to 24 hours. Make sure to cover them with plastic wrap to prevent drying out. When you’re ready to enjoy this savory treat, just bake them straight from the fridge, adding an extra few minutes to the cooking time if needed. You’ll have a delicious, homemade appetizer with minimal effort!
How to Store and Freeze Pate Chaud (Banh Pate So)
Room Temperature: Keep freshly baked pastries at room temperature for up to 3 hours, covered with a clean kitchen towel to maintain their flakiness.
Fridge: For longer storage, place leftover pastries in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best results.
Freezer: Freeze unbaked Pate Chaud (Banh Pate So) for up to 2 months; simply assemble and layer between parchment paper in an airtight container.
Reheating: To reheat, place frozen cooked pastries in a preheated oven at 350°F (175°C) for about 15 minutes until heated through and the pastry is crisp again.
What to Serve with Pate Chaud (Banh Pate So)?
Pair your delightful flaky pastries with sides that enhance their rich flavors and textures, making your meal truly unforgettable.
- Fresh Herb Salad: Adds brightness with a mix of cilantro, mint, and lime, complementing the savory filling beautifully.
- Dipping Sauce: A sweet and spicy nuoc cham sauce enhances flavor with its savory-sweet balance, perfect for dipping!
- Coconut Rice: Creamy coconut rice provides a subtly sweet base that pairs wonderfully with the rich pork filling.
- Pickled Vegetables: A tangy crunch from pickled carrots and daikon offers refreshing contrasts to the warm pastries’ flavors.
- Stir-Fried Greens: Sautéed bok choy or spinach with garlic brings a vibrant color and nutritional balance to your meal.
- Hot Soup: A light Pho broth can serve as a warm dip, enriching the meal with soothing flavors while enhancing the experience.
- Crispy Spring Rolls: These add another crispy element to your spread, filled with fresh veggies or shrimp for added texture and flavor.
- Fruity Iced Tea: Refreshing iced tea with hints of lychee or passion fruit cleanses the palate, harmonizing with the complex tastes of the pastries.
- Chocolate Mousse: End the meal on a sweet note; the creamy richness contrasts beautifully with the savory pastries.
- Sparkling Water: For a simple refreshment, sparkling water with a twist of lime enhances the meal without overshadowing the flavors.
Pate Chaud (Banh Pate So) Variations
Customize your Pate Chaud (Banh Pate So) and explore new flavor dimensions with these delightful twists!
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Chicken Substitute: Use ground chicken instead of pork for a lighter filling that still bursts with flavor. The spices will help keep it savory and satisfying!
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Beef Twist: Swap out the pork for ground beef for a heartier variation. A touch of smoke from the beef pairs beautifully with the mushrooms.
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Vegetarian Delight: For a vegetarian option, replace the meat with sautéed mushrooms and spinach, seasoned with soy sauce. This brings a freshness that vegans will love!
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Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for a spicy surprise. Each bite will awaken your taste buds!
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Herb Infusion: Incorporate fresh herbs like cilantro or green onions into the filling for a fresh, aromatic twist. This burst of freshness will elevate each pie.
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Nutty Crunch: Mix in chopped nuts, such as cashews or peanuts, for added texture and a subtle crunch. The nuttiness compliments the savory filling perfectly.
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Sweetness Boost: Enhance the umami with a dash of hoisin sauce or a sprinkle of brown sugar in the filling. The touch of sweetness rounds out the savory flavors beautifully.
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Cheesy Goodness: For a creamy finish, add a bit of shredded cheese, like mozzarella or cheddar, into the filling to melt beautifully inside. Who can resist cheesy pastries?
Pate Chaud (Banh Pate So) Recipe FAQs
What type of puff pastry should I use for Pate Chaud?
Absolutely! I recommend using store-bought puff pastry for convenience. Just make sure it’s completely defrosted before you start working with it to avoid cracking!
How should I store leftover Pate Chaud?
Very simply! After baking, place leftover pastries in an airtight container at room temperature for up to 3 hours, or refrigerate them for up to 3 days. When you want to enjoy them again, reheat in the oven for a few minutes for that fresh-out-of-the-oven experience.
Can I freeze Pate Chaud?
Yes, indeed! You can freeze unbaked Pate Chaud for up to 2 months. Just assemble the pastries, layer them with parchment paper in an airtight container, and pop them in the freezer. When you’re ready to bake, there’s no need to thaw—simply add a few extra minutes to the baking time!
What’s the best way to ensure my filling is well-seasoned?
Great question! I always suggest cooking a small portion of the filling in a pan to taste before assembling the pastries. Adjust your seasonings at this stage to achieve the flavor you love—it makes all the difference in the final dish!
Are there any dietary concerns I should consider when making these pastries?
Definitely! Pate Chaud traditionally contains pork, so for those with dietary restrictions, you can easily substitute the ground pork with ground chicken, beef, or for a vegetarian option, use sautéed vegetables or tofu. Always double-check the ingredients for any allergens, especially concerning fish sauce and puff pastry which may contain gluten.
Savor the Flavors of Pate Chaud (Banh Pate So) at Home
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground pork, minced wood ear mushrooms, fish sauce, minced yellow onion, white pepper, salt, and garlic powder. Stir until well incorporated.
- Cook a small portion of the meat mixture in a pan over medium heat to taste and adjust seasonings.
- Roll out the puff pastry and cut it into 3-inch circular shapes.
- Place approximately 1 tablespoon of the filling onto half of the pastry rounds. Brush the edges with egg yolk.
- Top each filled pastry with another round, pressing the edges to seal. Use a fork or fingers to crimp and score the tops.
- Bake on a lined baking sheet for 20-25 minutes until golden brown.
- Allow to cool slightly before serving.