Airfry Vietnamese Bánh Patê Sô
Updated: Dec 1, 2020
Instant Vortex Aryfryer Recipe
Buttery flaky pastry with a deliciously savory stuffing that melts in your mouth! Pairs well with a shot of espresso taking me into a happy zone because it tastes so good in the morning!
"So delicious that I can eat these all day along with a Vietnamese cà phê sữa đá (iced coffee)!"
Bánh Patê Sô is a savory Vietnamese meat pie based on the French Pâté Chaud. Fillings vary from one family recipe to the next. This decadent treat is traditionally made of puff pastry and filled with ground pork. When you bite into this pastry, the layers of crispy flakey buttery goodness fill your senses and then the rich savory meat joins the party in your mouth! The puff pastry's delicate texture is complemented by the juicy chewiness of the ground pork paté.
My recipe makes twenty-four paté sô. If you don't plan to eat them all and just want to prep them in advance for later or breakfast on another day; you can freeze them! Prepare all the meat pies, place on baking tray and set them in the freezer for a few hours. Once frozen you can store them in a container all together. When you want to enjoy them, place directly into the oven or airfryer. They do not need to be defrosted. Just increase airfrying/baking time to 1-3 additional minutes. Keeps in freezer for 6-months.
Ingredients (Makes 24)
3 tbsp olive oil
1/2 yellow/red onion caramelized
3 garlic cloves minced
1/2 cup rehydrated wood ear or shiitake mushroom minced
1 lb minced pork (or chicken)
½ lb shrimp minced
3 oz Pâté (any brand)
2 tbsp water
1 tsp tapioca starch
1 tsp salt
1 tsp garlic powder
1/4 tsp ground black pepper
1 tsp sugar
1 tsp oyster sauce
1 egg (for filling)
1 egg + 1 tbsp water (for egg wash)
"When you bite into this pastry, the layers of crispy flakey buttery goodness fills your senses and then the rich savory meat joins the party in your mouth!"
YouTube Video Premiering at 7:30pm Pacific Standard Time (PST) on Wednesday, Nov. 25, 2020
Chop and caramelized onion and garlic on medium-high heat. Let cool.
Mix cornstarch and water. Set aside.
Prepare the wood/shiitake mushroom and shrimp by mincing them.
Add to mixing bowl along with cooled onion and garlic mixture.
Place ground pork, minced shrimp, caramelized onions, mushroom, paté, salt, sugar, garlic, ground black pepper, oyster sauce, corn starch mixture, and egg into mixing bowl. Mix well.
Thaw puff pastry if needed. Cut into 12 squares. (x4)
Place 2 tablespoons of filling onto the center of the pastry.
Brush egg wash along the edge and place the second layer of pastry on top.
Use a fork and press along the edges to seal.
Place the assembled pastry onto a baking sheet. Brush tops with egg wash mixture. This will create that golden crust!
Preheat AF to 310°F or if using traditional oven, preheat the oven to 375°F.
Airfry for 16-minutes or bake in an oven for 22-25 minutes. Or until golden brown.
Cool slightly and enjoy with coffee! Bon Appétit!
Supplies & Products:
Instant Pot Vortex: https://amzn.to/2WADWAn
Instant Vortex Omni 26L: https://amzn.to/3fCnLKa