Welcome to my Vietspices blog! I am so excited to launch my first cooking blog. Cooking has always been my passion since I was a little girl. I can never forget those days in my hometown Pleiku, Vietnam when my neighbor friends and I played with food on the side walk right in front of our houses. We used to steal food from our parents and together cooked in our pretend ceramic cookware and ate straight from the pot. I love cooking so much that I had to beg my family's maid to let me help her to cook and wash dishes. Sometimes, she was nice enough to grant my wish, but other times she would report me to my mom and I ended up getting yelled. Reminiscing of my childhood days bring back such wonderful nostalgic fun and evoke the spices that have been indelibly etched into my senses leading to the creation of VietSpices.
So to celebrate my blog, I would like to share one of my favorite appetizers Pate Chaud (Pateso). This is the one I remember fondly from childhood. Everyday around noon, a lady would show up in my neigborhood carrying a bamboo basket full of fresh and warm pastries (Pate Chauds, Steamed Rice Cake (bánh bò), and other French pastries). It smelled so good every time she opened up the basket cover and I followed my nose to the delicious aroma of Pate Chauds.
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RECIPE: Pate Chaud
0.7 lb Ground Pork
3/4-1 small Onion, chopped
1/3 tube of Pork Pate (Braunschweiger), Braunschweiger Farmer John brand comes in 8oz tube
2 1/2 teaspoons Sugar
3/4 teaspoon Salt
3/4-1 teaspoon Ground Pepper
1 tablespoon Cooking Wine, optional
Pate Chaud Shell
2 Egg Yolks
2 boxes of Pepperidge Farm Puff Pastry Sheets or any brand
Combine filling ingredients, and mix thoroughly
Thaw pastry sheets for about 10 minutes but not too long. The pastry will be too soft and it's hard to work with.
Use a round cookie cutter to cut out circles.
Scoop some filling onto a pastry. Use a tablespoon to help portion.
Place another square or circle pastry on top and use a fork, the end of a chopstick or the end of a lollipop stick to pinch the two pastries together. Use the left over pastry from the circle to wrap around the circle.
|pinch the two pastries together with the end of a chopstick|
Brush the top with egg yolk
Bake in oven at 350°F for about 25 minutes or until they are golden brown
|My two darlings enjoyed freshly baked Pate Chauds|
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*Puff Pastries can be bought at Cash and Carry. They come in a box of 105 squares or full sheets for about $25. Click on the link below to find stores in your area : http://www.smartfoodservice.com/
Sheets are precut into squares. Each square makes 2 pate chauds. Use a full sheet pastry to make round pate chauds.
i was on youtube and i stumbled upon your sesame seed balls video and then i came to your blog here. I must say that this is the best blog that ive been to. its very clear and straight forward. thank you very much for sharing your delicious recipes. Have a good day :)
I have tried other Banh Pasteso recipe, but I have to say your recipe are the best. What's the different is the Pate without it all you get is pork meat.The Pate bring in a savory taste. I have to say this is the best Banh Pasteso I have ever tasted. Thank you for the recipe. By the way my kids can't stop eating it. EXCELLENT.ReplyDelete
Thank you for your comments. How funny, they call it Pateso but most people make it without Pate. Have a wonderful holiday and keep the oven going :-).ReplyDelete
I enjoy your blog, thanks for all your detail & helpful information.ReplyDelete
I bought 2 boxes of Pepperidge Farm Puff Pastry Sheets, it seems little too thick. Would I use the roller to flatten it out?
Where do you find Braunschweiger(pork pate)-Braunschweiger Farmer John brand? I'm living in Baton Rouge Louisiana. I can't find
Braunschweiger (pork pate) Farmer John brand?
How much is it?
Would I add some Oregano leaves in the filling to make it taste better? thanks so much in advance.
@Truc Quyen: don't flatten the pastry out. Just leave it the way it is.ReplyDelete
I bought Braunschweiger at Winco Foods(American store) and it costs about $2. I think you can find it at any of the American stores. If there's a Vietnamese Sandwich store in your area, they should have pate.
Adding Oregano leaves might change the taste of Pate Chaud. You might want to make just a couple of it with oregano leaves to test it out.
I used the Pepperidge Farm Puff Pastry a couple times and I got bad experience with the pastry everytime. The Pastry smelled a little sour...perhaps the pastry got old???
When you make it, thaw a sheet of pastry once at a time. AS soon as it's barely soft, use it. It's hard to work with if the pastry is too soft.
Keep the raw banh Pateso in freezer to keep it firm.
Let me know how it turns out. Have fun baking!
looks really really good chi. Thanks for sharing the recipe. Your daughters are too too adorable.ReplyDelete
Annette I really like that your recipes are so close to how my mom makes them...But they are in English so I'm excited that I can actually try to cook them and not have to remember how my mom usually makes them. Very inspirational to me! Thanks for the blog and the hard work you put into it!ReplyDelete
I tried making them, but the pastry ended up being soggy on the bottom? Should I steam it a little or fried it first to get rid of some of the moisture. I have a regular oven not the convection. Should I cook it at a higher temp or just longer?ReplyDelete
It shouldn't be soggy. Don't try to steam it or fry it. You might want to bake it a little longer or increase the heat to 375. I wonder it's because of the puff pastry u used?ReplyDelete
Thank you so much for this wonderful recipe! I once had something similar but never got the recipe this suffice it! I am inspired by your cooking! I didn't grow up with this kind of food in my home nor will my mom ever teach me but now I think I found something worth teaching kids. Thank you again!ReplyDelete
Hi chi Loan, when you make them ahead of time and freeze them, do you need to defrost them when you want to bake? Is the baking process the same as if they were fresh? Thank you for taking time writing such a wonderful blog!ReplyDelete
You don't need to defrost frozen pate chaud. As soon as you take them out from the freezer, just place them on a baking tray and brush egg wash on top then bake them. The process of baking frozen pate chauds is the same as baking the fresh ones.ReplyDelete
The meat in my pate-chaud look rather pink after being baked. I notice the color of your filling is also rather pinkish in color too. Just wonder if it is because of the color of the pate and that is how the color of the meat should be or is it mean that the meat in undercooked? I bake in 375 for 25-30 minutesDelete
It is the color of the pâté :-). You still get the pinkish color even after you baked for a longer time.Delete
what is the pork pate in cups/gram as in australia i cant find the tube like you sell in the US.ReplyDelete
You can use 1/3 -1/2 cup of Pâté.ReplyDelete
Your children are adorable! I've just discovered your blog and I am already in love with it! Cannot wait to try out all these delicious recipes during my uni break!!! Keep blogging ♥!ReplyDelete
Hi chi loan, after you assemble the filling together? Do you mix it and let set it aside for a certain amount of time or not? Or you can start filling the sheets once its done mixing?ReplyDelete
Can I use a mini-oven? the ones that are portable?ReplyDelete
Yes you can. I use my portable oven all the time.ReplyDelete
Hi Kim, you can use the meat mixture right away. But most of the time, after I mixed the meat, I started to take out the pastries and waited for at least 10 mins for the patries to thaw. By that time the meat had been marinating for 10 mins.ReplyDelete
THanks for sharing this recipe. I couldn't find Braunschweiger Farmer John brand at any American stores (HEB or Kroger). Do you know where else can I buy? I am living in Houston, TX. ThanksReplyDelete
I couldn't find Braunschweiger Farmer John brand at American Stores (HEB, Kroger). Do you know where else I can buy? I am living in Houston, TX. Thanks. JessicaReplyDelete
Kevin, you can use any brands of Pate. Try the French pate or the Vietnamese pate at the Vietnamese sandwich shop.ReplyDelete
Thanks for your reply. Will try that.ReplyDelete
I tried these tonight and I love the filling but I'm not loving the crust so much. Maybe I need to try the pastry puff from cash n carry. But thanks for the easy recipe.ReplyDelete
Can I use chicken instead of pork? And will it still taste good without the pate? Thank you:)ReplyDelete
It won't be Pate Chaud if there is no pate in it but you definitely can use chicken instead. You can also do the combination of pork and chopped shrimp or chicken and chopped shrimp too.ReplyDelete
Hello Loan, rất vui khi tình cờ tìm được trang Blog của Loan có nhiều món kỷ niệm thời thơ ấu ở VN và hai phụ bếp bé xinh có đôi tay vàng đảm đang không kém mẹ. Thank you for sharing your cooking recipes along with many interesting childhood stories.ReplyDelete
Thank you so so much Loan. I did not know about the Puff Pastries at Cash & Carry. I am going to a potluck this weekend and I'd like to make pate chaud. You mentioned that there are 105 squares in a box and I think I'll be using all to make 105 triangle pate chaud. :-) I plan to use ground beef for this recipe. I have no idea how many pounds of ground beef to buy for 105 pate chaud. Do you think 4 pounds is enough?ReplyDelete
105 squares make 210 pate chauds. 4 lbs are a lot. Probably just 3Delete