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Please note that the recipe below calls for one pound of ground pork and two boxes of the frozen Pepperidge Farm Puff Pastry Sheets which will make a total of 18 Puff Pastry Pies / Pâté Chaud /Bánh Patê Sô. Although this savory pie may have a few different names, growing up my mom has always called it Bánh Patê Sô.
If you do not want to make 18 Bánh Patê Sô then after making the meat mixture, just simply freeze half of it in a Zip Lock bag and only use one box of the Pepperidge Farm Puff Pastry Sheets. Each box of pastry sheets will make 9 Bánh Patê Sô. You can save the remaining meat mixture and pastry sheets for future use. It will be readily available to you whenever you have a craving for it.
When it comes to the filling, what goes into it is completely up to you ! The Puff Pastry Pies are typically plain but I find that plain is kinda boring..lol . If you don’t like a certain veggie feel free to leave it out. I know a lot of people don’t care for mushrooms and that’s okay ! Just omit them ! Experiment and see what is the best combination for you!
Puff Pastry Pies - Pate Chaud - Bánh Patê Sô
Ingredients
- 2 Handfuls Of All Purpose Flour
- 2 Boxes of Frozen Peppridge Farm Puff Pastry Sheets ( 17.03 oz- Each box will make 9 Bánh Patê Sô )
- 3 Egg Yolks ( Beaten -Do not use the egg whites )
For the pork mixture:
- 1 Pound Ground Pork
- 1/2 Tablespoon Fish Sauce
- 1/2 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Maggi Seasoning
- 1 1/2 Teaspoon Chicken Seasoning
- 1/2 Of A Small Onion ( Equals 1/3 Cup Chopped Onions )
- 4 Garlic Cloves ( Equals 1 1/2 Tablespoons Chopped Garlic )
- 3/4 Cup Frozen Carrots & Peas ( Defrosted )
- 4 Small Shitake Mushrooms ( Diced )
Equipment Needed:
- Set Of 3 Round Fluted Cookie Cutters ( Small, Medium, and Large )
- Parchment Paper
- Cookie Tray
- Large Cutting Board
- Pastry Brush
Instructions
- Place the box of puff pastry sheets on the counter to defrost for 30-40 minutes. Do not leave on the counter for longer than that as the dough will be too soft to work with. If it becomes too soft just place it back in the freezer to harden again.
- Rehydrate the Shitake mushrooms. Pour some water into a tea kettle and just before it comes to a boil, turn off the heat. Place 4 shitake mushrooms in a bowl and pour in the hot water. Let sit for 20-25 minutes until the mushrooms are rehydrated. Drain, give them a quick rinse under some cold water and squeeze out the excess water with your hands.
- Dice the mushrooms. Discard the tough stems. Set aside.
- Defrost the frozen carrots & peas. Pour the carrots & peas into a bowl and add the boiling water from the tea kettle. Let stand for 5 minutes. minutes. Drain and set aside.
- Mince the garlic.
- Chop the yellow onion.
- Marinate the ground pork. Combine the ground pork with the fish sauce, garlic salt, black pepper, sugar, Maggi Seasoning, and chicken seasoning. Mix with your hands.
- Then toss in the chopped onions, chopped garlic, carrots & peas and diced Shitake mushrooms. Mix to combine.
- Pre-heat the oven to 350 degrees.
- Take a handful of the All Purpose flour and spread it onto your work space.
- Then unfold the puff pastry sheet and place it onto your cutting board.
- Use the ( Large ) 3" inch round cookie cutter to cut out 9 circles. If you wish, you can use a rolling pin to flatten the scraps to make one more puff pastry pie. Otherwise, you can just discard the scraps of dough.
- Lay the cut out rounds onto a baking tray lined with parchment paper and place the small cookie cutter in the center of the circle. Gently press down on the cookie cutter to make a slight indention in the dough. This will be your guide for your meat mixture.
- Place 1 1/2 tablespoons of the meat mixture in the center of the circle. Please note that the meat will decrease slightly in size as it cooks so 1 1/2 tablespoons of the meat mixture should be sufficient.
- Crack 3 eggs and separate the egg yolks from the egg whites. Beat the egg yolks and set aside. Do not discard and waste the egg whites. You can make an omelet with them. 🙂
- Dip your finger into the beaten egg yolks and rub it along the edges of the circle.
- Sprinkle some black pepper over the meat mixture for the last time. Then momentarily set them aside.
- Take the second pastry sheet out of the box and again cut out 9 circles .
- Use a fork to poke some holes through the dough. Steam must be allowed to escape otherwise your Bánh Patê Sô will turn out lopsided and too puffy.
- Lay the round dough on top of the meat mixture and use your fingers to press down along the edges of the circle to seal them.
- Use the medium ( just about 2 1/2" ) round cookie cutter to press down around the center of the meat mixture to create a ring around it.
- Brush the egg wash onto the pastry.
- Then transfer to the oven and place on the middle rack. Bake at 350 degrees for 30 minutes or until golden brown.
- Once they are golden brown turn off the heat and leave them inside the oven with the door closed for an additional 20 minutes.
- Best to serve immediately while still warm.
- Enjoy !
