Vietnamese Meat Pies “Pâté Chaud”

vietnamese meat pies pate chaud pate so

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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.



  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.
  5. Blitz until 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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).
  12. Serve hot or warm.

Kitchen Notes

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.