Pate Chaud

Pate Chaud/Banh Pate So

Pate chaud is a popular French influenced Vietnamese snack. It's translated as meat pie/hot pie and I like to call it the Vietnamese version of an Empanada. A simple and modifiable meat mixture, encased in buttery puff pastry and baked to a golden crisp color.

Always crimple the edges

Ready to Bake!

Yummy flakiness

My sister and I made Pate Chaud a.k.a. Banh Pate So for Thanksgiving. I got the recipe from my aunt! No need for me to go buy these anymore. Pate chaud is one of my favorite vietnamese snacks! Banh Pate So (pate chaud-hot pie) was a common treat that we ate while growing up. I usually get my pate chaud from Che Cali (Vietnamese deli). Lee's Sandwich pate chaud pales incomparison to Che Cali. Although not as well known as the banh mi, the other popular French influenced dish, banh pate so is often found at the vietnamese delis that sell banh mi. You can use any meat for the filling, but we like pork. You can put as much or as little additional fillings as you like as well.

We made it with puff pastry squares. I bought the puff pastry from a middle eastern store that my mom frequent. I've tried using other brands to make this and it didn't turned out right. I'm sticking with the middle eastern puff pastry. You can make extra which keep really well in the freezer. Just thaw and bake.

Allow the puff pastry to defrost in the fridge and preheat oven to 400 degrees. Combine the meat with whatever you want to use. Cut the pastry squares in half. Add the meat mixture to center of the pastry. Be careful not to add too much and leave space at the edges to seal the pastry. Brush the edges of the pastry with egg wash and fold it into a triangle. Crimple the edges with a fork to seal. Brush the top of the pastry with egg wash for a beautiful golden color. Finally, poke a tiny slit at the top to allow steam to release and allow the puff pastry to rise. Bake for about 35-45 minutes or until golden brown.  Happy baking!

Allow it to cool before plating it

I could eat these all day

xoxo,
Kat