Serves 19
60 min
Pâté Chaud (Vietnamese Patê Sô)
Recipe GLPRc5427469ed471a
Crispy golden pastry pockets filled with a savory seasoned pork and liver pâté mixture. These Vietnamese-style patties are baked until the pastry is flaky and the filling is cooked through, creating a delightful contrast of textures. Serve hot as an appetizer or light meal.
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Ingredients
4 sheets frozen puff pastry sheets
1 pound ground pork, fatty cut
3 shallots, thinly sliced
3 garlic cloves, roughly chopped
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon monosodium glutamate (MSG)
3 tablespoon pork liver pâté
1 egg, beaten
Directions
Allow the frozen puff pastry sheets to thaw slightly at room temperature for about 5–10 minutes until pliable.
While the pastry thaws, place the ground pork in a large mixing bowl.
In a separate small bowl, combine the chopped garlic and sliced shallots with the sugar, salt, black pepper, and MSG.
Add the aromatic mixture to the ground pork and mix thoroughly until well combined.
Fold the pork liver pâté into the seasoned pork mixture until evenly distributed throughout.
Preheat the oven to 400°F (200°C).
Using a sharp knife, cut each thawed puff pastry sheet into approximately 4–5 squares, depending on your preferred size.
Place about 1–2 tablespoons of the pork and pâté filling in the center of each pastry square.
Fold each square diagonally or into your desired shape (triangle or envelope), then press the edges firmly to seal the pastry completely.
Arrange the filled pastries on a parchment-lined baking sheet, leaving space between each one.
Brush the top of each pastry generously with the beaten egg for a golden, shiny finish.
Bake for 20–25 minutes until the pastry is deep golden brown and the internal temperature of the filling reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part.
Remove from the oven and let cool for 2–3 minutes before serving hot.
