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Pate Chaud – Pork Puff Pastry

by Feb 3, 2021Recipes, Snack, Street Food, Vietnamese2 comments

Pate chaud or pork 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 is undeniably addictive.

This pastry gem consists of flaky puff pastry enveloping a savory pork filling, and it owes its origins to French culinary influence. With roots dating back to the 19th century, “pate chaud” literally translates to “hot pastry.” In this context, “pate” denotes pastry, and “chaud” signifies hot. Interestingly, it appears that numerous countries boast their own version of a “meat pie,” sharing common traits of being hand-sized and evoking cherished childhood memories for many.

Pate chaud brushed with egg

Pate Chaud Variations

Vietnamese pate chaud comes in two primary variations: a savory pork-filled version and a sweet alternative. Interestingly, when you visit a Vietnamese bakery, these pastries aren’t typically named based on their fillings, as one might expect. Instead, they are referred to as “salt” or “sweet,” denoted by the Vietnamese terms “mặn” or “ngọt.”

If you request a pate chaud mặn, it’s implied that you’re ordering the pork-filled variety, while a pate chaud ngọt indicates your preference for the sweet version.

Baked Pate Chaud
When you bite into it, you may recognize the taste. And rightfully so. The flavor profile aligns closely with the classic cha goi, also known as crispy fried egg rolls. Some might call it a shortcut, but I prefer to think of it as a stroke of culinary genius. Instead of the super-crispy, deep-fried indulgence, you’re treated to a buttery, flaky pocket of pure happiness.

How to Store Pate Chaud

Creating these delightful pastries is a breeze, but preserving some for later can be a bit of a challenge. Whenever I whip up a batch, I make sure to set aside a portion for freezing. They come in handy as excellent appetizers when you’re in a hurry and elevate the experience at dinner parties.

To store them, simply arrange the pastries on a baking sheet lined with parchment paper and place them in the freezer for about 2 hours. Once they’ve reached the halfway frozen stage, transfer them to a ziplock freezer bag for longer-term storage.

Whether enjoyed fresh or straight from the freezer, these handheld snacks possess an irresistible and delightful quality that’s sure to keep you coming back for more.

Pate chaud close up
Vietnamese Pate Chaud

Pate Chaud - Vietnamese Pork Puff Pastry

A Vietnamese puff pastry shell filled with season pork.
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
Rest time 1 hour
Total Time 2 hours 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Vietnamese
Servings 6 people
Calories 813 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Assembly

  • 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.

Baking

  • Place each pate chaud on a parchment lined baking sheet.
  • Bake for 20 minutes or until