Savory, scrumptious, glorious meat and vegetable filling pastry baked to perfection. The Vietnamese meat pastry (or Pate Chaud), a French influenced pastry, will be a great addition to your morning meal
Growing up I remembered begging my dad to buy these pastries every time we visited a Banh mi Store. And it became a routine every time he went on his weekly banh mi runs for the family. The crunchy consistency of the pastry layers, the flavorful meat and vegetables fillings were always on the dining table, waiting patiently for me to devour the moment I came home from school.
These pastries are easier to make than they look. So don’t let the look fool you. You will only need a few ingredients: store-bought pastry sheets, frozen vegetables and protein of your choice.
Here’s what you have to do: whip some ground meat (pork or chicken), throw in some frozen vegetables, sprinkles them with seasoning, and top of with the secret ingredient.
And the secret ingredient is……Liver Pate! That’s why it’s call Pate chaud. The liver pate not only enhances the ground meat, but also adds a creamier, tasty touch to the pastry party.
If you have enough patience, explosive flavors filled bites are just moments away.
This snack is light and savory and is great for breakfast. It’s quite magically watching it transform into a fluffy meat pastry!
Thank you for the memories and inspiration Papa!
- 0.4lb ground pork
- 1 can of liver pate 2.75 oz
- 1 cup frozen diced carrots & peas
- ½ cup diced onion
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon vegetable oil
- ½ teaspoon fish sauce
- ½ teaspoon oyster sauce
- 1 egg yolk
- 1 package of puff pastry sheet (I used Pepperidge farm brand)
- Place Thaw pastry to defrost but not too soft. The pastry should still be half frozen so it’s easier to work with.
- Prepare the filling, In a large bowl, place filling ingredients except egg yolk and mix through
- Cut pastry into square and place some filling onto the pastry. Don’t add too much filling or it’ll be hard to seal the edges
- Place another square pastry on top and use the fork to seal the two pastries together
- Brush the top of the pastry with some egg yolk
- Preheat oven at 350 degrees and line a baking sheet or parchment paper
- Bake in the oven for 20 minutes or until top is golden brown
- Remove and cool the pastries on a cooling rack. Devour immediately 🙂