Vietnamese Meat Pies “Pâté Chaud”
- Author: Thanh | Eat, Little Bird
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: Makes about 16 pies, depending on size
- Category: Savoury Pies
- Cuisine: Vietnamese
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.
To prepare the dried mushrooms and noodles
- 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 until they have hydrated and softened.
- Rinse under cold water.
- Drain well.
- Use a pair of scissors to cut the mushrooms and noodles into short lengths.
To prepare the meat filling
- 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.
- Place the coriander (cilantro), spring onions (scallions) and carrot into a food processor.
- 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.
- 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.
To assemble the Pâté Chaud
- Preheat the oven to 200°C (390°F).
- Line a baking tray with baking paper.
- 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.
- Take a handful of the meat filling and roll it into a small meatball.
- 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.
- Brush the border with some egg wash.
- Place another layer of pastry on top.
- Use a fork to press and seal the edges together.
- Place the pies onto the lined baking tray.
- Repeat with the remaining pastry rounds.
- 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).
- 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).
- Serve hot or warm.
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- 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