Viet Food Blogger
~Cooking Recipes~

Live ~ Love ~ Laugh | Happiness is precious, cooking does matter!

Banh Pateso (Pate Chaud)

Pateso is a French inspired, deliciously baked flaky pies with a pork filling and with of course pork, chicken “pate” add to the filling ect, and that is when the name “Pate-So” come to life. However, now a day, it's difficult to find pate in any grocery. For almost authentic, I have few simple steps that are sure to satisfy your banh pateso (Pate Chaud) craving. In this easy recipe, I use any tool that I have available in my kitchen to make this pateso, which you will see through out the process. After all, just have fun cooking and make it your own. Here’s How;
14oz ground pork
1 medium onion, diced
1½ tbsp oyster sauce
½ tsp sesame oil
1tsp salt
1tbsp sugar
1tbsp cooking wine
½ tsp ground black or white pepper
1 eggs
2 pack puff pastry
Defrost your puff pastry just right before start making Pateso (Pate Chaud) for about 10-15 minutes.
Notice: if the pastry is completely defrosted, it may be harder to work with.
For the Filling:
In a bowl, combine all the ingredients except for the egg. Mixed well and set aside.
To prevent from sticking, dust just a slight amount of flour to your work surface (counter/cutting board) and rolling pin or on the oyster sauce bottle, which I use here as shown in the picture.
Notice: there are two pastries sheet in 1 package. Gently roll your pastry just a bit at about 9x10 inch
Use any round cookie cutter to cut your pastry. Here, I just use my round cup to cut it as shown in the picture. Cut the first pastry sheet and line them on a non-stick baking tray. Place 1tbsp of the filling to the center.
Separate the egg white and egg yolk, brush the egg white around the edge of the pastry as shown in the picture. Cut the 2nd sheet and place on top of the filling.
Gently press down using a champagne glass to help secure seal the pastry. Use a fork to pinch all around the edge to make it more fun, nicer presentation and extra seal to the pastry.

Preheat the oven at 325 to 350 degree. Whist egg yolk and brush evenly on top the pateso and bake in the middle rack until you see golden color for about 30 to 35 minute depending on the temperature of the stove. Remove from the oven, allow them to cool for about 5 minutes and whaaalaaa~~Enjoy!!

1 comment:

  1. My word you make it look so easy! My friend said her mother in law uses Cognac instead of cooking wine. I think I am going to combine both recipes. Thank you for this wonderful blog!


Popular Posts