Pate Chaud is Vietnam’s answer to the hand pie. Flaky puff pastry. Savory pork and mushroom filling. Street food magic.
1 hour. Bakery-worthy. Surprisingly easy. Make a batch. Watch them disappear.
Step-by-Step Instructions
Make the Filling
In a skillet, cook ground pork over medium heat until no longer pink (5 minutes). Drain excess fat.
Add onion, garlic, and mushrooms. Cook 3 minutes until soft.
Add fish sauce, soy sauce, pepper, salt, sugar, and half the beaten egg (reserve rest for egg wash). Stir.
Mix cornstarch with water. Add to skillet. Cook 1 minute until thickened. Stir in green onion. Cool completely.
Preheat and Prep Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll puff pastry slightly. Cut into 8-10 circles (about 4-5 inches wide).
Fill and Seal
Place 2 tbsp filling in center of each circle. Fold into a half-moon.
Press edges with a fork to seal. Cut small slits on top for steam.
Egg Wash and Bake
Mix reserved egg yolk with 1 tbsp water. Brush over pies.
Bake 20-25 minutes until puffed and golden brown.
Serve
Cool 5 minutes. Serve warm. Great with Sriracha or chili garlic sauce.
Summary
Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 45-50 minutes
Yield: 8-10 pies
Difficulty: Easy
Storage Notes
Fridge:
Store in airtight container for 4 days. Reheat in oven or air fryer.
Freezer Friendly:
Freeze unbaked pies for 3 months. Bake from frozen at 400°F for 25-30 minutes.
Pro Tip:
Cool filling completely before filling pastry. Hot filling = soggy bottom.
