Vietnamese Pâté Chaud

Name: Vietnamese Pâté Chaud
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: Vietnamese
Ingredients: 300 grams Ground pork; 75 grams Liver pâté; 1 Yellow onion, finely diced; ½ teaspoon Salt; ½ teaspoon Ground black pepper; ¼ teaspoon Sugar; 2 teaspoons Potato starch; 2 Sheets of puff pastry; 1 Beaten egg (for egg wash)

Recipe GLPRf4401ac9767f99

Vietnamese

Appetizer

40 min

42 cal

Servings: 24

Oven

Stovetop

SNAP eligible

Vietnamese Pâté Chaud are savory pastry parcels filled with a flavorful mixture of ground pork, liver pâté, and caramelized onions, all wrapped in buttery puff pastry and baked until golden. These elegant bite-sized treats are perfect as appetizers or party snacks, offering a delightful balance of rich pâté and succulent pork in every flaky, crispy bite.

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Ingredients

300 grams Ground pork

75 grams Liver pâté

1 Yellow onion, finely diced

½ teaspoon Salt

½ teaspoon Ground black pepper

¼ teaspoon Sugar

2 teaspoons Potato starch

2 Sheets of puff pastry

1 Beaten egg (for egg wash)

Directions

Heat a skillet over medium heat and cook the diced onion until soft and lightly caramelized, about 5–7 minutes. Set aside to cool slightly.
In a mixing bowl, combine the ground pork, liver pâté, cooled onion, salt, black pepper, sugar, and potato starch. Mix thoroughly with a spoon or your hands until the filling is evenly combined.
Preheat your oven to 400°F (200°C).
Remove the puff pastry sheets from the refrigerator and let them soften at room temperature for 2–3 minutes for easier handling.
Cut each pastry sheet into 12 squares (or rectangles), creating 24 pieces total. You may need to trim slightly to ensure even sizing.
Place about 1 teaspoon of the pork-pâté filling in the center of each pastry square. Fold the pastry over to create a triangle and press the edges firmly to seal, or fold two opposite corners together and seal. Ensure no filling leaks out.
Arrange the filled pastries on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Brush each pastry lightly with the beaten egg to create a golden, glossy finish.
Bake for 18–22 minutes, until the pastry is puffed and deep golden brown. The internal temperature of the filling should reach 160°F (71°C) for food safety.
Remove from the oven and allow to cool for 2–3 minutes on the baking sheet before transferring to a serving platter. Serve warm.

Comments

Grocery List Plus Editorial Staff4

The ingredient list is standard Charlotte grocery-store fare—ground pork, puff pastry, and egg are everywhere at Harris Teeter and Food Lion, and potato starch lives in the baking aisle—but pâté is the catch: most Walmart and ALDI locations don't stock it, so expect a special trip to Harris Teeter's deli counter or a specialty grocer. Cost per serving runs low because puff pastry and offal-based pâté are cheap, but the 40-minute time is optimistic if you're making puff pastry from scratch; buying it ready-rolled saves you 30 minutes. The yield of 24 makes this a do-ahead bite for parties rather than a weeknight family dinner, and these reheat beautifully in a warm oven, which is its real strength.