Updated: Dec 27, 2020
This recipe holds a special place in my heart and I am excited to share it with everyone! This is one of my favorite dishes growing up as a child. I remember my mom always baking pâté chauds early in the morning before my siblings and I were awake. She would have about a dozen of them cooling on the baking pan with Vietnamese coffee brewing in the back. The smells of the rich coffee and the freshly baked pastries combined is an aroma that everyone must experience. Pâté chaud, or "bánh patê sô" in Vietnamese is a flakey and savory meat pie. This Vietnamese pastry pulls its origins from French colonialism. This recipe is very delicious and easy to make so I hope everyones enjoys them as much as I do!
Cook Time: 1 hours
1 Box of pepperidge farm frozen puff pastry sheets
2 Egg yolks without the whites
1 lb of ground pork
1½ cups of minced oyster mushrooms or portobello mushrooms
¾ of an onion, minced
1 tsp of salt
1 tablespoon of ground pepper
1½ tablespoon of garlic powder
½ cup of oyster sauce
Defrost the puff pastry until it is soft and workable. Should take about roughly 1 hour. When the puff pastry is ready, it should still be cool to the touch and 75% malleable.
Preheat the oven to 350°F degrees.
Grab a mixing bowl and mix in all the Meat Filling ingredients together. Make sure everything is folded in evenly. You can grab a small piece of the mixture and microwave it on the plate to test its flavor. Adjust to your liking.
Cut the puff pastries into 3x3 inch squares.
For one 3x3 inch square, spoon in about roughly about 2 tablespoons of filling in the center.
Using a brush, lightly brush the egg yolk over the edges of the square and gently add another 3x3 square on top
Using a fork, crimp the edges of the square, sealing the top and bottom together
Using the brush again, lightly brush egg yolk over the top. This will make the pastry a beautiful golden brown
When you have finished assembling all of your pastries, line a baking sheet with aluminum or parchment paper.
Bake in the oven for about 20-25 minutes or until the pastries are a golden brown.
My pâté chauds turned out amazing. I took a bite as soon as they were out of the oven. Each bite started with a crispy and flakey "crunch" of the pastry which lead to the steamy and savory filling on the inside. Its pretty awesome how the puff pastry keeps all the moisture and juice from the filling trapped within it, not allowing any flavor to escape. This pastry goes perfect with a fresh cup of coffee! One tip I must add is to make sure you get a good seal on your pastries before putting them in the oven to prevent the filling on the inside from drying out. I hope you try this delicious recipe and love it as much as I do! Here is what the number of aprons I will award this dish...