Bánh Pate So (Vietnamese Pork Pâté Chaud)

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Bánh Pateso (or Pâté Chaud, Pork Pâté Chaud) was my favorite snack during my childhood in Vietnam. These Vietnamese meat pastries are a perfect blend of buttery, flaky goodness, combined with the savory flavors of the pork filling.

Whether enjoyed as a satisfying breakfast or served as finger food at potlucks, their deliciousness never fails to impress.

☘️ Origin

The origins of “Bánh Pate Sô” can be traced back to the era of French colonization, which greatly influenced Vietnamese cuisine. This French-Vietnamese culinary fusion is evident in various dishes like:

Bánh Pate Sô is yet another delightful creation from this cross-cultural exchange. The term “Pate sô” is the Vietnamese pronunciation of “Pâté chaud,” meaning “hot pie” during the period of French colonial Vietnam.

Since then, this term has become synonymous with this beloved Franco-Vietnamese snack. Today, Bánh Pateso is not only a popular streetfood throughout Vietnam but also widely enjoyed among diaspora communities.

Interestingly, during my time in Vietnam, I never had the chance to make this Vietnamese meat pie. However, after arriving in Germany, I found myself yearning for the flavors of my childhood snacks until I discovered how easy it is to make with store-bought pastries in German supermarkets.

🥧 Ingredients

Bánh Pate Sô (Vietnamese Pâté Chaud) requires only a few ingredients.

Puff-pastry: When it comes to puff pastry, making it from scratch can be quite challenging. Thankfully, store-bought puff pastry is a fantastic alternative.

Typically, the store-bought version is made with margarine, which means you won’t encounter issues like butter softening or melting when the pastry is left at room temperature for too long. This makes handling the Vietnamese meat pies much easier.

Don’t fret if the pastry dough is made with margarine instead of high-quality butter; in Vietnam, Bánh Pate Sô is traditionally made with margarine pastry dough as well.

Ground pork: pork is staple in Vietnamese cuisine, however, you could use ground chicken or beef.

Onion: Adding chopped onions to the filling enhances its sweetness and juiciness.

Liver pâté: Vietnamese liver pâté works best in this recipe; but you can opt for any type of liver pate that suits your preference.

Egg white and corn starch: These simple ingredients work like magic, making the filling juicy and tender. Moreover, the cornstarch helps to absorb the moisture in the filling. Don’t forget to save egg yolk for the egg wash.

Seasonings: I used oyster sauce, chicken powder, soy sauce, sugar, and black pepper powder to season the filling for my Pateso.

Notes for the filling

You can add ingredients like chopped jicama or water chestnuts to enhance the texture of the filling but no wood ear mushrooms or thread noodles in the filling.

Adding these ingredients would turn the filling into that of Nem Rán (Hanoi Spring Rolls), Bánh Gối (Vietnamese crispy dumplings) or Bánh Rán Mặn (Vietnamese deep-fried savory glutinous rice balls).

🥩 Prepare the filling

In a bowl, mix together ground pork, liver pate, chopped onion, and finely chopped jicama or water chestnuts (if using). Add egg white, cornstarch, and all seasonings to the mixture and combine everything thoroughly with your hands.

Allow the filling to rest in the refrigerator for 15 minutes, which will help enhance its flavor.

Make a taste test by spooning a small amount of the filling and microwaving it for a few seconds until it’s cooked through. Taste it to check the flavor and adjust it according to your preference.

📝 Assemble Vietnamese Meat Pies

Thaw the puff pastry sheets either on the counter for 2-3 hours prior to making the pies or overnight in the fridge. Ensure it’s fully thawed to prevent breakage during the process. Skip this step if using fresh puff pastry dough.

Circle Shape:

• Unfold the puff pastry sheets.
• Use a sharp-edge round cookie cutter with a diameter of 10cm or 4 inches to cut the pastry sheets into circle shapes. You’ll need two pieces for each Vietnamese meat pie.

• Spoon about 1.5 tablespoons of filling onto the center of one piece of puff pastry. Place another piece of puff pastry on top.

• Use the tips of a fork to crimp the edges of the circle, sealing the top and bottom pieces.

• Lightly brush the top with egg yolk for a golden crust when baked.

Rectangle Shape:

• Cut the puff pastry into rectangles, preferably 7.5cm x 15cm or 3 inches x 6 inches squares.

• Place about 1.5 tablespoons of filling onto one side of a puff pastry square. Fold the pastry, remove as much air as possible and ensure that the corners align to form a neat square.

• Use the tips of a fork to crimp the edges, firmly sealing the top and bottom squares together.

• Lightly brush the top with egg yolk.

🔥 Bake (With Oven / Air Fryer)

Preheat the air fryer to 160°C (320°F) or the oven to 180°C (350°F) for 10 minutes before baking.

Place all the pâté chaud on a sheet pan lined with parchment paper to prevent sticking.

For the air fryer, air fry the Pâté Chaud at 160°C (320°F) for 10 minutes, then increase the temperature to 200°C (392°F) and air fry for an additional 5 minutes. Adjust time depending on the size of your pastries; the pastries are done when they turn golden brown.

For the oven, bake for approximately 20 to 25 minutes until golden brown. Time may vary based on the size of your Pate So, but they are ready when they acquire a golden brown color.

🍽️ Serve

Bánh Pate So is a versatile treat, perfect for both snacking and breakfast. It pairs wonderfully with Vietnamese Iced Coffee, (Cà Phê Sữa Đá), Vietnamese Salt Coffee (Cà Phê Muối) or Taiwanese Caramel Milk Tea for a delightful morning indulgence.

🌟 Expert Tips

• If your Pâté Chaud looks soggy at the bottom, simply flip the meat pies and air fry or bake them at 160°C (320°F) for about 5-8 minutes.
• Avoid overfilling your Pate So, as too much filling may overwhelm your appetite.
• You can store your Pork Pâté Chaud for a few days or freeze them for up to two months. When you’re ready to enjoy them, just warm them up in the air fryer or oven.

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho . I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, YouTube 🥰.

Bánh Pate So (Vietnamese Pork Pâté Chaud)

Cielle

Bánh Pate So (Pork Pâté Chaud) , a delightful combination of buttery, flaky goodness and savory pork filling. Whether for breakfast or as finger food at potlucks, its impressive deliciousness awaits.

5 from 12 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Snack

Cuisine Vietnamese

Servings 25 pastries

Equipment

• 1 mixing bowl
• A knife or a round cookie cutter (4-inch or 10 cm diameter)

Ingredients

  

1x2x3x

• 2 sheets fresh or frozen puff pastry dough (around 500g or 1.1 lbs)
• 0.6 pound ground pork (280g)
• 0.3 pound liver pâté (130g) (Vietnamese liver pâté works best)
• ½ large onion (finely diced)
• 0.2 pound jicama or water chestnuts (100g) (finely diced, optional)
• ½ tbsp corn starch
• 1 egg (white and yolk separated)
• ½ tbsp soy sauce
• 1 tsp chicken powder
• 1 tbsp oyster sauce
• ½ tsp sugar
• 1 tsp black pepper powder

Instructions

 

Make the filling

• Mix ground pork, liver pate, onion, and jicama/water chestnuts (optional) in a bowl. Add egg white, cornstarch, and seasonings; combine with your hand.
• Let the filling rest in the refrigerator for 15 minutes to allow the flavors to meld and enhance.
• Make a taste test by microwaving a small amount of filling until fully cooked. Adjust flavor to your liking.

Assemble the Vietnamese Pork Pâté Chaud

• Thaw puff pastry sheets on the counter for 2-3 hours or overnight in the fridge to avoid breakage during processing. Skip if you use fresh dough.

Circle-Shaped Pastries:

• Open up the puff pastry sheets.
• Use a sharp-edge round cookie cutter with a diameter of 10cm or 4 inches to cut the pastry sheets into circle shapes. Each Pate So will need two pieces of pastry.
• Spoon about 1.5 tablespoons of filling onto the center of one piece of puff pastry. Place another piece on top.
• Use the tips of a fork to crimp the edges of the pastry cakes, firmly sealing the top and bottom pieces together.
• Before baking, lightly brush the top with egg yolk to achieve a delightful golden crust.

Rectangle-Shaped Pastries:

• Cut the puff pastry into rectangles (7.5cm x 15cm or 3 inches x 6 inches squares).
• Place 1.5 tablespoons of filling on one side of a puff pastry square. Fold over, removing air as much as possible, and align corners to create a neat square.
• With the tips of a fork to crimp the edges, firmly seal the top and bottom squares together.
• Before baking, lightly brush the top with egg yolk for a golden crust.

Bake Bánh Pateso (With Oven / Air fryer):

• Preheat the air fryer to 160°C (320°F) or the oven to 180°C (350°F) for at least 10 minutes before baking.
• Place all the Pâté Chaud on a sheet pan lined with parchment paper to prevent sticking.
• With air fryer: Air fry the Pâté Chaud at 160°C (320°F) for 10 minutes, then increase to 200°C (392°F) and continue for 5 minutes until golden brown. Adjust time for pastry size.
• With oven: Bake the Pâté Chaud in the oven for 20-25 minutes until golden brown. Adjust time based on size. Enjoy when beautifully golden!

Notes

• To fix a soggy bottom of your Pâté Chaud, flip them and air fry or bake at 160°C (320°F) for 5-8 minutes.
• Avoid overfilling your Pate So.
• Store the Pork Pâté Chaud for a few days or freeze for up to two months. Reheat in the air fryer or oven when ready to enjoy.

Tried this recipe?Let us know how it was!