Vietnamese Meat Pies “Pâté Chaud”

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vietnamese meat pies pate chaud banh pate so

Growing up in Australia, I ate my fair share of meat pies, especially as the daughter of a baker. Pepper steak pies were my favourite, with a layer of mushy peas under the puff pastry lid, and always a big dollop of tomato sauce (ketchup) on top. On other days, chicken and vegetable pies, which my mother made using shredded rotisserie chicken in a classic white sauce, would be my after-school snack of choice. And then there were the pasties and sausage rolls … In short, if it involved puff pastry, you would see me eating it.

vietnamese meat pies pate chaud banh pate so

Something which my mother made at home once in a while, but never sold in the bakery, were Vietnamese Meat Pies. The filling was always made from pork mince (ground pork), mixed together with dried wood ear mushrooms, vermicelli noodles and the classic Vietnamese flavourings, which was then encased between layers of puff pastry.

They are based on the French Pâté Chaud, which translates in Vietnamese to Bánh Pâté Sô.

It has been so long since I have eaten a proper Vietnamese Meat Pie that I have forgotten exactly what the taste and texture is supposed to be like; all I remember is my fondness for these little savoury pies as a child, perhaps because my mother baked so infrequently at home.

But I was reminded of these Vietnamese Meat Pies recently when I was visiting the butcher and I noticed an inviting tray of ready-made Pâté Chaud.

vietnamese meat pies pate chaud banh pate so

So the recipe I have posted here has been created from taste memory. I can’t vouch if it is an authentic Vietnamese Bánh Pâté Sô, especially since the only other version I have eaten was my mother’s, and that might have been over 20 years ago!

The filling here is very similar to what I use when making Vietnamese spring rolls (egg rolls or nems), or Vietnamese-style stuffed tomatoes, so it is definitely a Vietnamese-inspired creation.

But whether it is an authentic Vietnamese Meat Pie or not, to para-phrase Nigella Lawson, they are authentically delicious 🙂

vietnamese meat pies pate chaud banh pate so

Vietnamese Meat Pies “Pâté Chaud”

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: Makes about 16 pies, depending on size

Ingredients

  • 50 g (2 oz) dried shredded wood ear mushrooms
  • 50 g (2 oz) dried bean thread noodles
  • 500 g (1 lb) minced pork (ground pork)
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon fish sauce
  • 1-2 sprigs coriander (cilantro)
  • 1-2 sprigs spring onions (scallions)
  • 1 large carrot, roughly chopped
  • frozen puff pastry sheets
  • 1 egg, lightly beaten for egg wash
  • sesame seeds for sprinkling (optional)

Instructions

  1. Place the dried wood ear mushrooms and dried bean thread noodles into two separate large bowls. Cover with boiling water and leave for 10 minutes or so until they have hydrated and softened. Drain and rinse under cold water. Drain well. Use a pair of scissors to cut the mushrooms and noodles into short lengths.
  2. Preheat the oven to 200°C (400°F).
  3. Place the pork mince into a large mixing bowl. Add the sugar, salt, pepper and fish sauce. Use your hands to mix everything together well.
  4. Place the coriander (cilantro), spring onions (scallions) and carrot into a food processor. Blitz until everything is finely chopped. If you don’t have a food processor, you can finely chop these ingredients by hand.
  5. Add the chopped herbs and carrots, as well as the drained mushrooms and noodles, to the pork mixture. Use your hands to mix everything together.
  6. Use a large round cookie cutter, or even a small bowl or teacup, to cut rounds from the puff pastry.These pies can be made as large or as small as you like.
  7. Take a handful of the filling and roll it into a small meatball. Place it in the centre of a pastry round and flatten it slightly. Make sure you leave a good 1.5 cm (1/2 inch) border. Brush the border with some egg wash and place another layer of pastry on top. Use a fork to press and seal the edges together. Repeat with the remaining pastry rounds.
  8. Use a small knife to cut a slit on the top of each pie to allow the steam to release. Brush with egg wash and sprinkle with sesame seeds (if using).
  9. Bake until golden brown. The cooking time will depend on the size of your pies (about 20 minutes if your pies are 10 cm/4 inches in diameter).
  10. Serve hot or warm.

Nutrition

  • Serving Size: 16
  • Calories: 159
  • Sugar: 0.8g
  • Sodium: 298.1mg
  • Fat: 7.1g
  • Carbohydrates: 16.6g
  • Fiber: 0.7g
  • Protein: 7.4g
  • Cholesterol: 16.7mg

Share your photos!

If you have tried this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter, and using #eatlittlebird

 

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20 Comments

  1. Michelle @ Vitamin Sunshine 25 February 2017

    Those are so beautiful, and sound so delicious! I love Vietnamese flavors.

    Reply
  2. Just Jo 25 February 2017

    Cor Thanh, these look wonderful! A new take on a sausage roll which me and Hungry Hubby both love too. And I love that you eat pies with a layer of mushy pies in! I feel less chav-tastic already 😉

    Reply
    • Eat, Little Bird 25 February 2017

      Thanks, Jodie! Someone else described these as a Vietnamese version of sausage rolls, and I totally agree! And I love, love my mushy peas … a pie without mushy peas is just not quite the same 😉

      Reply
  3. Jovita @ Yummy Addiction 25 February 2017

    The filling of these sounds amazing. Mushrooms, noodles, meat, YUM!

    Reply
  4. Simon 25 February 2017

    Those meat pies look really awesome! I’d like to give them a try. Maybe I’ll use pulled pork instead of minced meat. I bet they would be a hit! Thank you for inspiration!

    Reply
    • Eat, Little Bird 25 February 2017

      I think anything wrapped in puff pastry will be a hit 😉 And now you have been salivating at the thought of pulled pork wrapped in puff pastry – it can only taste divine!

      Reply
  5. cakespy 25 February 2017

    These are seriously delicious looking international hand pies! LOVE this idea.

    Reply
  6. Julia @ HappyFoods Tube 25 February 2017

    These look so delicious! 🙂

    Reply
  7. Lisa | Garlic & Zest 25 February 2017

    These little meat pies sound absolutely scrumptious! I mean, I’m for anything in puff pastry, but these look special!

    Reply
    • Eat, Little Bird 25 February 2017

      Oh I’m with you – mention puff pastry and I’m sure to love it!

      Reply
  8. I’ve always want to learn how to make Meat Pies. Where could I find the mushrooms in America?

    Reply
    • Eat, Little Bird 25 February 2017

      Hi Mica,
      You should be able to find the dried shredded wood ear mushrooms easily at most Asian grocery stores, particularly the Vietnamese and Chinese ones. Hope you will enjoy this recipe!

      Reply
  9. Alex 27 February 2017

    These look so yummy! I have never heard of these crispy Vietnamese-style pastries before.

    Reply
    • Eat, Little Bird 3 March 2017

      Thanks, Alex! I don’t think they are very common, but they are very delicious 😉 Hope you will get a chance to try them one day.

      Reply
  10. The-FoodTrotter 3 March 2017

    This looks so cute! There are actually many French colonial remains when it comes to Vietnamese food, that locals adapted to their own taste, such as the bánh mì made of baguettes garnished with veggies and fish sauce seared beef! I need to try your recipe, definitely 😉

    Reply

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