Pate Chaud – Pork Puff Pastry
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 Variations
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.
How to Store Pate Chaud
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 - Vietnamese Pork Puff Pastry
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
Very nice pictures, and easy to follow instructions.
Hard to bake long enough for the pork to be well done inside and not burned the outside pastry shell.
Another option is to use the Pepperidge puff pastry shells
(https://www.pepperidgefarm.com/product/puff-pastry-shells/).
Easier to bake the shells by itself and fill it with cooked Pork meat afterward
Hi Thuan, thanks for your input! That’s a great option for the pre-cut shells. I have seen others pre-cook the filling but I don’t use that approach because them the filling falls apart to easily. Ever oven will be different, so it’s key to keep an eye on it and not walk away. 🙂