Pate So (Pate Chaud) – Pork Puff Pastry
Due to its rich (and often tumultuous) history, Vietnam has been influenced by other countries in its cuisine. One of those other countries is France, and the French influence is evident in Vietnamese foods like the popular Banh Mi, or Vietnamese sandwiches made with French bread. This week’s Mom’s 52 recipe is for another very French-influenced item: Pate So (or Pate Chaud) – Pork Puff Pastry. This dish is perfect for parties, to serve a flaky and savory appetizer to your guests. With most grocery stores carrying frozen puff pastry sheets, Pate So / Pate Chaud is also easier than ever to whip up. Impress your guests at your next dinner party by following this easy recipe.
Pate So / Pate Chaud
INGREDIENTS – 12 pastries
- 1.5 C. coursely chopped onion
- 1 lb. ground pork
- 2.5 Tbsp. oyster sauce
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 (17.3 oz) package of frozen puff pastry sheets
- 1 egg, separated into 2 separate bowls (yolk vs. white)
STEP 1: MAKE THE PATE SO / PATE CHAUD FILLING
- In a large mixing bowl, combine the onion, ground pork, oyster sauce, pepper, salt, sugar, garlic powder, and onion powder. Mix to combine.
STEP 2: MAKE THE PATE SO / PATE CHAUD POCKETS
- Line a large baking sheet with parchment paper. Preheat the oven to 370 degrees.
- Remove the puff pastry sheets from the packaging. There should be two large sheets, each tri-folded. Let these sheets semi-thaw so you can easily unfold them, but do not let them thaw completely so as to make them soggy. Once semi-thawed, unfold one sheet onto a large cutting board.
- Using a knife, cut the unfolded puff pastry sheet along the fold lines, yielding three long pieces. Then, cut the three long pieces in half (perpendicular to your previous cuts) to yield six rectangles. Repeat this with the other puff pastry sheet, yielding 12 total pieces.
- Scoop 2 heaping tablespoons of the pork filling onto each puff pastry piece, placing them a bit off-center. Pile it on!
- Brush a small amount of egg white along the edges of each puff pastry piece.
- Fold the puff pastry pieces in half to cover the filling, and pinch along the edges to create a small pocket, squeezing out air along the way.
- The pocket will resemble a large piece of ravioli. Place the pockets on the baking sheet.
STEP 3: BAKE & FINALIZE PATE SO / PATE CHAUD
- Bake the Pate So / Pate Chaud pockets for 40 minutes. (It’s normal for liquid from the filling to leak out a bit and possibly caramelize while baking.)
- Remove the baking sheet from the oven.
- Combine the remaining egg white with the reserved egg yolk. Brush the tops of the baked Pate So / Pate Chaud with the egg.
- Return the pockets to the oven and bake a final 8 minutes. Remove from oven. Cool before serving.
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