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Delicious Vietnamese Bánh Pate Sô (pork pate chaud), golden-brown pastries filled with savory pork and encased in flaky puff pastry, ready to be enjoyed as a delightful snack or breakfast treat

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
Cook Time 20 minutes
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
  

  • 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.
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