Deana’s Vietnamese Bánh Patê Sô
"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 off of 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 fills 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.
Ingredients (Makes 24)
1 lbs minced pork (or chicken)
½ lbs shrimp minced
1/2 yellow/red onion caramelized
1 tsp garlic
3 oz Pâté
1 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp oyster sauce
1 tsp water
1 tsp tapioca starch
"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!"
Thaw puff pastry is needed. Cut into 12 squares. (x4)
Chop and caramelized onions on medium-high heat. Let cool.
In a smaller bowl combine sugar, salt, black pepper, oyster sauce and tapioca starch well.
Place ground pork, minced shrimp, caramelized onions, paté and seasoning mix.
Preheat the oven to 375°.
Separate yolks and egg whites. Add 1 teaspoon water to the yolk and mix well.
Place 1.5-2 tablespoon of filling onto the center of the pastry.
Brush egg white along edge and place the second layer of pastry on top.
Use a fork and press along the edges to seal.
Place assembled pastry onto a baking sheet. Brush tops with egg yolk mixture. This will create that golden crust!
Bake for 22-25 minutes. Or until golden brown.
Cool slightly and enjoy! Bon Appétit!