Pâté Chaud (Vietnamese Patê Sô)

Name: Pâté Chaud (Vietnamese Patê Sô)
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 19
Cuisine: Vietnamese
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

Recipe GLPRc5427469ed471a

Vietnamese

Appetizer

60 min

65 cal

Servings: 19

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Pâté chaud is a weekend project, not a weeknight option: the stated 60 minutes ignores the real prep time of 2+ hours when you account for making or sourcing pork liver pâté, shaping 19 pastries, and the bake time itself. Pork liver pâté is the binding constraint—you'll either need to make it from scratch or make a dedicated trip to an upscale butcher or Asian grocery store, since standard Harris Teeter, Food Lion, and Walmart don't stock it. Ground pork, shallots, garlic, and puff pastry (ALDI, Kroger, Harris Teeter carry it) are easy, but you're looking at $12–15 for 19 pastries when pâté adds $4–6 to the total. This is a make-ahead dish that freezes beautifully before baking, which suits a patient cook planning ahead rather than someone short on time or budget. The MSG is optional and reflects the authentic recipe, not a necessity.