Pate So (Pate Chaud) – Pork Puff Pastry

Pate So 1

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)

    Frozen puff pastry sheets like these are easy to find at most grocery stores.  Use the SHEETS, not the shells or cups.
    Frozen puff pastry sheets like these are easy to find at most grocery stores. Use the SHEETS, not the shells or cups.

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STEP 1:  MAKE THE PATE SO / PATE CHAUD FILLING

  1. In a large mixing bowl, combine the onion, ground pork, oyster sauce, pepper, salt, sugar, garlic powder, and onion powder.  Mix to combine.

    Make sure the onions are coarse and chunky, for a nice texture when biting in Pate So / Pate Chaud.
    Make sure the onions are coarse and chunky, for a nice texture when biting in Pate So / Pate Chaud.

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STEP 2:  MAKE THE PATE SO / PATE CHAUD POCKETS

  1. Line a large baking sheet with parchment paper.  Preheat the oven to 370 degrees.
  2. 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.
  3. 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.
  4. Scoop 2 heaping tablespoons of the pork filling onto each puff pastry piece, placing them a bit off-center.  Pile it on!

    You may feel like there's too much Pate So / Pate Chaud filling, but the puff pastry will wrap over nicely, despite the heaping mound of filling.
    You may feel like there’s too much Pate So / Pate Chaud filling, but the puff pastry will wrap over nicely, despite the heaping mound of filling.
  5. Brush a small amount of egg white along the edges of each puff pastry piece.
  6. 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.

    It's okay if the Pate So / Pate Chaud pocket still has a seam, as long as it's closed.  The pastry will puff and seal further while baking.
    It’s okay if the Pate So / Pate Chaud pocket still has a seam, as long as it’s closed. The pastry will puff and seal further while baking.
  7. The pocket will resemble a large piece of ravioli.  Place the pockets on the baking sheet.

    Leave enough space between the Pate So / Pate Chaud pockets, as they will puff while baking.  Use two baking sheets, if needed.
    Leave enough space between the Pate So / Pate Chaud pockets, as they will puff while baking. Use two baking sheets, if needed.

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STEP 3:  BAKE & FINALIZE PATE SO / PATE CHAUD

  1. 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.)
  2. Remove the baking sheet from the oven.
  3. Combine the remaining egg white with the reserved egg yolk.  Brush the tops of the baked Pate So / Pate Chaud with the egg.

    Brushing the Pate So / Pate Chaud with egg will help color them without overcooking.
    Brushing the Pate So / Pate Chaud with egg will help color them without overcooking.
  4. Return the pockets to the oven and bake a final 8 minutes.  Remove from oven.  Cool before serving.

    Pate So / Pate Chaud will turn a lovely golden brown when ready.
    Pate So / Pate Chaud will turn a lovely golden brown when ready.

Was this Mom’s 52 recipe helpful?  Do you have any questions about this recipe?  Did you try this recipe?  Please post your comments below.  If I don’t know the answer, I’ll send your question to Mom! 

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