Meat Pies

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 so on wire rack

Vietnamese Meat Pies (Pâté Chaud or Bánh Patê Sô)

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 French-style Pâté Chaud.

vietnamese meat pies pate so with sesame seeds

Pâté Chaud Recipe

So the Pâté Chaud 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. I hope you will enjoy them!

vietnamese meat pies pate chaud on wire rack with cutlery
5 stars (3 reviews)

Vietnamese Meat Pies “Pâté Chaud”

Thanh | Eat, Little Bird
Prep30 minutes
Cook20 minutes
Total50 minutes
Serves: 16 pies
These Vietnamese Meat Pies (also called Bánh Patê Sô) are based on the French Pâté Chaud. They have a delicious pork filling seasoned with fresh Asian herbs and spices, and wrapped in golden puff pastry. Perfect for snacks or a light meal.
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Ingredients

For the Filling

For the Pies

  • frozen puff pastry sheets
  • 1 egg, lightly beaten
  • sesame seeds, for sprinkling, optional

Instructions 

To prepare the dried mushrooms and noodles

  1. Place the dried wood ear mushrooms and dried bean thread noodles into two separate large bowls.
  2. Cover with boiling water and leave for 10 minutes or until they have hydrated and softened.
  3. Rinse under cold water.
  4. Drain well.
  5. Place the mushrooms and noodles between several sheets of kitchen paper to help absorb the moisture.
  6. Use a pair of scissors to cut the mushrooms and noodles into short lengths.

To prepare the meat filling

  1. Place the pork mince into a large mixing bowl.
  2. Add the sugar, salt, pepper and fish sauce.
  3. Use your hands to mix everything together well.
  4. Place the coriander (cilantro), spring onions (scallions) and carrot into a food processor.
  5. Blitz the herbs and carrots everything is finely chopped. If you don’t have a food processor, you can finely chop these ingredients by hand.
  6. Add the chopped herbs and carrots, as well as the drained mushrooms and noodles, to the pork mixture.
  7. Use your hands to mix everything together.

To assemble the Pâté Chaud

  1. Preheat the oven to 200°C/390°F (without fan).
  2. Line a baking tray with baking paper.
  3. 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.
  4. Take a handful of the meat filling and roll it into a small meatball.
  5. Place the meatball in the centre of a pastry round and flatten it slightly. Make sure you leave a good 1.5 cm (1/2 inch) border.
  6. Brush the border with some egg wash.
  7. Place another layer of pastry on top.
  8. Use a fork to press and seal the edges together.
  9. Place the pies onto the lined baking tray.
  10. Repeat with the remaining pastry rounds.
  11. Use a small knife to cut a slit on the top of each pie to allow the steam to release.
  12. Brush with some beaten egg, and sprinkle with sesame seeds (if using).
  13. 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).
  14. Serve hot or warm.

Kitchen Notes

  • INSTRUCTIONS FOR AIR FRYER
    Follow the above instructions, but use the following baking guide:
    * Bake at 180°C/356°F for 12-15 minutes, or until lightly golden.
    * Re-heat at 180°C/356°F for 6-8 minutes, or until warmed through.
  • OVEN TEMPERATURES
    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Serving: 16g, Calories: 159kcal, Carbohydrates: 16.6g, Protein: 7.4g, Fat: 7.1g, Cholesterol: 16.7mg, Sodium: 298.1mg, Fiber: 0.7g, Sugar: 0.8g

Did you make this recipe?

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Update

This recipe was first published on 25 February 2017. It has been updated with new photos and more comprehensive recipe notes.

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