Pate Chaud – Vietnamese Puff Pastry
Pate chaud or pork puff pastry, is a grab and go staple of Vietnam that never disappoints. Although it’s not technically considered street food, pate chaud is hot, tasty, fits in your hand perfectly and addictive……so, basically street food.
Made of puff pastry with a savory pork filling, and we have the French to thank for this delicious and flaky snack. Dating back to the 19th century pate chaud translates to “hot pastry”. “Pate” means pastry and “chaud” means hot. It seems like most countries have a version of a “meat pie” and the two things in common are being hand-sized and a favorite childhood memory for many.
Pate Chaud Variations
There are two main variations for Vietnamese pate chaud. A savory pork filling and sweet variations. When in a Vietnamese bakery they aren’t called like you would think, by the filling that’s inside. They are refered to as “salt” or “sweet”, “mặn” or “ngọt”.
When you ask for a pate chaud mặn, it’s assumed you are refering to pork filled and when you ask for pate chaud ngọt, you are refering to the sweet variation.
When you bite into one, you’ll probably think that it tastes familiar. Well, it should. It’s the same flavor profile as the classic, cha goi aka crispy fried egg roll.
You may call it cheating but I call it genius. Instead of super crispy, deep fried goodness, it is a buttery, flaky pocket of happiness.
It’s a Nguyen win…….see what I did there??
How to Store Pate Chaud
Making these are a cinch, saving some for later, not as easy. When I make these I always make sure to freezer some in a freezer bag. These make great appetizers in a pinch and even better for dinner parties.
To store them, place them on a cook sheet lined with parchment paper and freeze for 2 hours. Wait for them to become half way frozen and then store them in a ziplock freezer bag.
Frozen or fresh, these hand held snacks are addictive and delicious.
Pate Chaud - Vietnamese Pork Puff Pastry
- 1 package Puff pastry, 2 sheets
- ¾ lb Ground pork
- 8 oz Pate, pork (optional)
- 1 large Egg
- ½ tbsp Oyster sauce
- ¼ cup Dried black mushrooms, rehydrated and minced
- ½ tsp Fish sauce
- 1 cloves Garlic
- 1 tsp Soy sauce
- ½ tsp Sugar
- ¼ small Onion, minced
- 1 tsp Black pepper
- ½ tsp Salt
- 1 large Egg
- 1 tbsp Water
- Remove puff pastry from the freezer and thaw on the counter.
- In a small bowl, soak the dried black mushrooms for 20 minutes or until soft.
- Mix together egg and water and set aside. This is the egg wash to brush on top before baking.
- Finely minced rehydrated mushrooms and mix together remaining ingredients and rest for one hour in the fridge.
- Pre-heat oven to 375°F. Note, if you are using a convection oven, set the temperature to 350°F.
- Unfold each puff pastry sheet and cut down the pre-folded crease into 3 strips
- Cut each strip in to four equal squares.
- In one square place about 2 tbsp of pork mixture in the center.
- Brush the entire outside edge with water.
- Take another pastry square and place over top. You may have to stretch and pull to make it bigger so that it covers the filling and reaches the edges of the bottom pastry square.
- Using a fork, press and seal the pastry shells together. You'll create a strip like pattern with each press and that will seal the the pastry squares together.
- Brush the egg wash on top of each pate chaud.
- Place each pate chaud on a parchment lined baking sheet.
- Bake for 20 minutes or until