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Vietnamese Meat Pies | Pate Chaud

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By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 18 Pies

Ingredients 

Filling:

  • 1 onion, chopped
  • 1 pinch kosher salt, for frying onion
  • 1 lb ground pork
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp sugar
  • 1 Tbsp mushroom powder
  • 1 tsp potato starch
  • 1 Tbsp fish sauce
  • 1 egg yolk

Ingredients:

  • 2 eggs, plus the egg white left from filling
  • 1 Tbsp milk
  • 1 package puff pastry sheets (2 pastry sheets in one package), preferably Pepperidge Farm

Instructions

  • Preheat the oven at 350 degrees.
  • In a pan on low medium heat, sauté onions and add a pinch of salt and sauté for 20 minutes until the onions soften and start to caramelize.
  • Let it cool.
  • Combine all ingredients of the filling together, add the caramelized onions.
  • Separate egg white and egg yolk, keeping both. You will use egg white to seal the dough and egg yolk to brush the top of the square to give it that beautiful golden color after baking.
  • Mix egg yolks with milk and set aside.
  • Defrost the pastry sheets, then unfold them.
  • I like to use a 3 inch round cookie cutter with serrated edges to make the shape for the pate chaud, but you can easily cut the pastry sheets into 3.5 inch wide squares. Each sheet will give you 6 squares which will make 24 pieces.
  • If using the cookie cutter, then use 1.5 tablespoon of filling. If doing the squares, then use 2 tbsp of filling.
  • Brush the edges with egg white to seal them together.
  • Place round/square piece over and seal with a fork by pressing down on the edges.
  • Brush the top of the pastry with egg yolk/milk mix.
  • Line a cookie sheet with parchment paper and place your pastries on top.
  • Bake in the oven for 40 minutes.

Nutrition

Serving: 1pie | Calories: 232kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 47mg | Sodium: 235mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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