When I was in college, I had a roommate who taught me how to make Pate Chaud. One day, she just decided to makes them and went out and bought pre-made puff pastry dough. I was like “What? There is pre-made dough?” You have to remember, my mom didn’t bake, so I was never exposed to such options. Anyway, my roommate made her filling with meat and carrots and peas. I thought it was the greatest thing in the world that I could make these at home.
I’ve had Pate Chaud before in my life, but I never really thought about how to make them. My mom would buy them at the Vietnamese grocery stores for us. For large parties, I remember my cousins going to the store to pick up a couple of trays of Pate Chaud. They’re finger foods, so it’s easy for guests to eat.
I usually buy the Pepperidge Farm puff pastry dough in the freezer aisle of any supermarket. Apparently, Trader Joe’s has an excellent puff pastry dough, but they ran out.
One day, I will try to make my own pastry dough. I will also have to try to make a gluten-free version as my husband loves Pate Chaud, but he can’t have them anymore because of gluten issues. I suppose I should look into making gluten-free versions.
Anyway, quite honestly, you could put whatever meat filling you want in Pate Chaud. I’m no food historian, but I believe Pate Chaud was a French influence in the Vietnamese culture. They use liver pate in their filling. My recipe has pork liver pate, but you can omit it. It’s not necessary. The Pate Chaud will still be good. You could also add peas and/or carrots. Why not? Sesame oil? Have at it! I’m going to stick with what I know and like.
I bought the liver pate I used at my local Vietnamese deli. It’s more convenient than for me to make the pate myself since my family doesn’t care for it.
I used one pound of ground pork with half a cup of pate in this recipe. This much filling will require about three boxes (makes 27 Pate Chaud) of the puff pastry dough. I only purchased one box for the purpose of the blog. I froze the rest of the filling. Our college kid is home for Christmas break. Guess what we’re making?
I made mine square shape. But triangle or round shapes are not frowned upon, either. Have fun!
Meat filled puff pastry.
- 3 boxes Pepperidge Farm Puff Pastry sheets
- 1 egg - beaten (used for brushing)
- 1 1/2 cups finely diced yellow onion
- 1 lb ground pork
- 1/2 cup pork liver pate optional
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg
- 1 tsp fish sauce
- 2-3 tsp ground black pepper
If the puff pastry sheets are frozen, let them sit at room temperature for twenty to thirty minutes to thaw.
Pre-heat the oven to 375 degrees.
Use parchment paper to line a large baking sheet.
Meanwhile, make the filling by mixing all the filling ingredients together. Set aside.
Once the puff pastry sheets are thawed, cut them into nine equal squares. Each box comes with two sheets. Stack the two sheets and cut to save time. Cut two sheets at a time.
Add about two tablespoons of the filling to one square pastry sheet.
Brush the edges of the sheet with the filling with the beaten egg.
Lay another square sheet on top of the sheet with the filling and seal the edges by using the tines of a fork.
Poke holes on the top so that the puff pastry doesn't break open during baking
Place the pastries on the lined baking sheet and brush the tops with the beaten egg.
Bake for 25-30 minutes until the pastries are GBD (golden brown and delicious).