A French pastry prepared with a Vietnamese twist. Vietnam was colonized by the France for a while; as a result, French influences are visible in a portion of Vietnamese eats. I googled “Pâté Chaud” and most of the recipes I found contained beef; the Vietnamese version uses pork. So what did I was used my Vietnamese recipe but substituted the pork with beef. The results? Interesting and yummy! Authenticity wise, I’d have to rule that this recipe is neither authentic Vietnamese nor French. It’s a Vietnamese hybrid of a French pastry.

Puff Pastry “Shell”:
**Buy premade puff pastry or (why buy it when you can make it from scratch?):
-250g all purpose flour
-1 egg yolk
-130g water
-1/2 tsp each: salt and sugar
-4 tbs butter
-50g butter
-60g shortening

*Mix together flour, salt and sugar. Rub or cut 4 tbs butter into flour mixture. Add egg yolk and water; quickly mix evenly into a “dough”. Rest for 15 mins. Meanwhile mix together butter and shortening, shape into a square. Roll dough out and use to wrap butter/shortening square. Fold into thirds roll, turn, and fold into thirds again. Chill in the freezer for 15 mins and repeat 5 more times.

Filling:
-1/2lb ground pork or beef
-1/2 medium onion
-2 tbs butter at room temperature
-3 tsp pate
-1 tsp ground pepper
-1/2 tsp salt
-1/4 tsp sugar
-1 medium carrot (optional)
-50g peas (optional)

*Chop onions, and carrots. Mix everything together and divide into 9-10 portions.

Making the Pastries:
Roll pastry dough and cut into 18-20 circles using a biscuit or cookie cutter (anything round). Brush 9-10 pastry circles with egg wash, add filling. Use “leftover” dough to form a circle around the filling. Brush on more egg wash and top with another pastry circle. Firmly press the dough layers together. Finally, brush with more egg wash and bake at 375’F for 15-20 mins. Serve hot.

Comments (28)

On 4:58 AM , jadepearl said...

Wah, french pastry prepared with a vietnamese twist!!! Kudus to you! Love very very yummy!!!

 
On 1:05 AM , hoangtam/tt said...

jp,
i guess in today's world, everything including food is becoming more globalize huh?

 
On 8:44 AM , Anonymous said...

This is a non-related subject. Do you have a recipe for gio thu, a vietnamese appetizer usually eating at Tet?

 
On 10:18 AM , hoangtam/tt said...

sorry, i no longer take recipe requests here.

http://pwmf.blogspot.com/2006/10/its-been-year.html

 
On 9:47 AM , Yen said...

wowee. this was posted on my birthday too. I love, love, LOVE pate chaud! Or as we like to say it in Vietnamese, "bati-chaud" Thanks for the recipe, and does it taste the same with a store-bought pastry shell? I think maybe so, i'm not sure

 
On 6:34 PM , Anonymous said...

Hoangtam, this is a question for you about the Pate Chaud dough. What do you mean about wrapping the dough around the butter&shortening square? Do you mean we actually put the square in the flattened dough, fold it over three times, then roll it out in order to mix it into the dough??? Thanks

 
On 7:43 PM , hoangtam/tt said...

yup

 
On 12:05 AM , Anonymous said...

is the picture of the pate chaud the one you made with puff pastry or with your own 'made from scratch'. My pastry didn't turn out like the one from the picture. Please help.

 
On 1:18 AM , hoangtam/tt said...

i can't help you without knowing details about how the recipe was executed.

 
On 2:17 PM , BatteryParkCity said...

How about chicken or turkey for the filling -- that is the way grandma makes it for my son. He has them for breakfast ...

 
On 11:57 PM , Anonymous said...

what is egg wash? Is that just the beat up egg yolk?

 
On 6:16 PM , Anonymous said...

tt, I've attempted to make my pastry dough twice in roll today and still can never get it to flatten. Once i get it to the second turn on first trial, the butter will burst out. On my second batter attempt, I let the dough chill longer and I was able to roll after the 3rd turn but then the dough wouldn't flatten furthermore and the butter bursted out again. Help, what am i doing wrong, i've measured the ingredients as given. Thanks!

 
On 6:33 PM , Anonymous said...

tt, sorry forgot to leave my name with the previous post that i've attempted twice to make the pastry dough unsuccessfully, I was in a hurry so my butter won't melt.

Nina

 
On 9:00 PM , hoangtam/tt said...

Nina,

the trick to puff pastry is time. You have to take your time. The butter is melting and the dough is not rolling out because it's too warm.

 
On 11:42 PM , Anonymous said...

I googled "pâté chaud" but it showed almost Vietnamese sites only. Can you tell me what people call it in English. I just wanna know how it is described in English. Please help, thank in advance.

 
On 10:35 PM , hoangtam/tt said...

Pate Chaud is french pastry; there is no "english name" for it.

 
On 8:31 AM , Anonymous said...

Pate Chaud can be loosely translated as (English) meat pie.

 
On 4:59 PM , Anonymous said...

In your recipe, it calls for 3 tsp. of pate. What is pate? Can you please explain to me.

 
On 5:17 PM , Twilightfan50210 said...

omg i just luv pate chaud! my mom is gonna make it for me this class food fair thing. obviously i have france (actualy i have paris) so it fits perfectly!

 
On 5:18 PM , Twilightfan50210 said...

luv this! so good, my mom is making it for me for my project thingy

 
On 5:18 PM , Twilightfan50210 said...

luv it!

 
On 4:36 AM , thanhtamngothi said...

bạn có thể cho mình tài liệu chính thống nói về nguồn gốc, lịch sử của pate chaud ko? Tài liệu nào cho thấy bánh pate chaud bây giờ là biến thể như bạn nói. Mình đang rất cần

 
On 6:43 PM , tien said...

Thank you for posting the recipe. Where can I buy the cutter for the pastry?

 
On 12:16 PM , Anonymous said...

can u convert the grams of the pastry dough recipe into cups or tbs?

 
On 12:17 PM , Anonymous said...

can you convert the grams of the pate chaud recipe in cups or tbs

 
On 12:53 PM , Aveline Cosmeceuticals said...

I tried many times to make the filing for Pate Chaud. It always come out dry. It does not like pate. Please help, thanks
A

 
On 1:28 AM , Anonymous said...

How many inch is your cutter? Also with the leftover dough, do you form a circle around the filling "inside" pastry or around outside of it?

Thank you!

 
On 10:56 PM , hoangtam/tt said...

My cutter is 4.5" and no, I do not use the dough scraps to make a circle around the filling. It's just 1 layers of dough with dough sandwiched in the center.