Vietnamese pastry pie or Pa tê sô (from obsolete 19th century French pâté chaud “hot pastry pie”) is a Vietnamese savory puff pastry. Traditionally, the filling consists of ground pork but chicken and beef are also commonly used now. This pastry is French inspired but is commonly found in Vietnamese bakeries both in Vietnam and among the Vietnamese diaspora overseas.

The process of making Pate chaud is such a breeze with some help from the frozen puff pastry that you can find ubiquitously any where in the frozen section of most supermarket nowadays. These mini pork pies are most scrumptious as they are just out of the oven, but can always be reheated for a quick snack any time of the day. The flaky, buttery and crispy layer of the puff pastry deliciously blends well with the savory spiced meat filling. And be warned, you may need two to satisfy the craving!

Let try to make it by the following Vietnamese pastry pie recipe

How to make Vietnamese pastry pie

1 pack puff pastry 450g (10 square sheets)
1 egg yolk
For the fillings
- 200g minced pork/chicken/beef
- 1/4 cup chopped onion
- 1 tbsp Pâté
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar

Preheat oven 190°C or 375°F
Mix all ingredients for the fillings together and divide into 10 balls
Defrost the pufff pastry sheet in room temperature for about 30 minutes.
Put the fillings on top of the pastry sheet and fold.
Use a fork to seal
Separate 1 egg yolk and spread a thin layer on top of the pastry.
Bake at 190°C or 375°F for 25 mins or until golden, check regularly.

let’s try to enjoy our Vietnamese pastry pie when it is still warm !

Categories: Food Recipes

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