This post was first published on October 27, 2016. I have updated the recipe to include better pictures and a more detail recipe.
Savory, scrumptious, glorious meat and vegetable filling pastry baked to perfection. These Vietnamese breakfast pastries (or banh pate so), 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 Vietnamese breakfast 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!
Vietnamese Breakfast Pastry (Banh Pate So)
Savory, flaky pastry with delicious meat filling. These breakfast pastries are perfect breakfast on the go or as a snack. Simple and so easy to make.
- 1 box puff pastry (2 sheets)
- 0.4 lb ground pork (1)
- 1/4 yello onion (diced)
- 3 tablespoons liver pate (2)
- 1/2 cup peas and carrots (thaw if frozen)
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon water
- 2 small eggs
Remove frozen sheets from box and let thaw at least 15 minutes at room temperature. The pastry should still be a little frozen so it's easier to work with.
Preheat oven to 400 degrees.
Prepare the filling: in a large bowl, combine all filling ingredients and mix through. It is best to wear gloves and mix by hand so all the filling are incorporated.
Divide the filling to 9 meatballs. Set aside on a plate.
Grab 2 small bowls. Crack the eggs and separate egg yolks and egg whites. Add 1 tsp water to egg white. Set aside.
Remove the pastry sheets from the wrapper. Lay flat on a chopping board. Using a paring knife, cut the sheets into 9 equally squares.
Place the filling into the center of the puff pastry. Brush the border with some egg whites. Place another layer of pastry on top. Use a fork to press and seal the edges together. Repeat with the remaining pastry.
Place the pastry squares on a plate, brush with some egg yolk.
Transfer to a greased baking pan and bake for 15 to 20 minutes, until the top is flaky and golden brown. Serve warm.
(2) Ground pork is best in this recipe. But you can also use ground chicken or ground turkey if desired.
(2) You can add more liver pate if desired. If you don't like pate, you can omit it.