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Banh Pate So Recipe
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4.96 from 25 votes

Banh Pate So

This is a recipe for pate chaud or Banh Pate So, a flaky, savory meat pie filled with ground pork and wood ear mushrooms.
Prep Time20 mins
Cook Time12 mins
Course: Appetizer, Snack
Cuisine: Vietnamese
Keyword: banh pate so, banh pate so recipe, pate chaud, pate chaud recipe
Servings: 12 people
Calories: 563kcal
Author: Becca Du

Ingredients

Instructions

  • Preheat the oven to 400 degrees F.
  • Prepare 2 baking sheets by covering them with parchment paper. Grease the parchment paper and set aside.
  • Add the ground pork, wood ear mushrooms, fish sauce, onion, white pepper, salt, and garlic powder to a large bowl. Mix together until all the ingredients are well incorporated.
  • Take a small piece of the meat mixture and cook it in a pan. Taste that piece of meat to make sure it is seasoned to your liking.
  • Once satisfied with the flavor of the meat, assemble your meat pies. Use a 3 inch biscuit cutter to cut the puff pastry dough into circular shapes. You will get about 12 cuts from 2 puff pastry sheets. Roll out the dough from the excess pieces and cut more pieces. In total, you should get about 48 pieces, resulting in 24 finished pastries.
  • Add 2 teaspoons of the meat mixture onto half of the puff pastry cut outs.
  • Whisk the 2 egg yolks in a small bowl. Brush the border around the meat with the egg wash. This will help the 2 puff pastry cut outs to stick together in the oven.
  • Place the second half of the pastry cut outs on top of the ones with the filling. Press down on the dough around the meat filling to firmly seal the pastry. Egg wash the top of the pastry.
  • Score the pastry so steam can release during baking. Place pastries on 2 baking sheets.
  • Bake in the oven for 12-15 minutes until they are gold brown on the outside and the meat is cooked on the inside.
  • Cool for a few minutes before serving.

Notes

  1. Defrost your pastry sheets ahead of time. When you plan for this recipe, make sure you leave enough time to defrost your pastry sheets. I've definitely made this mistake before. Puff pastry sheets need to be defrosted at room temperature for 3-5 hours or overnight in the refrigerator.
  2. Grease your parchment paper to prevent the pastry from sticking. Greasing your parchment paper ensures that your Banh Pate So doesn't stick when they are done baking.
  3. Use a fork to seal your pastries. As an extra insurance policy, you can use a fork to seal the edges of your pastry to make sure they don't open in the oven. However, I had no problems just using egg wash to seal the pastries.
  4. Score your pastries before baking. Use a knife to cut 2 slits in the pastry. This is an essential step because it allows steam to escape as they are cooking.  This will help prevent any unwanted explosions in the oven. It also adds a decorative touch to your pastries!

Nutrition

Serving: 1pastry | Calories: 563kcal | Carbohydrates: 38g | Protein: 13g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 499mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 3mg