baking

Pâté Chaud (Vietnamese Meat Pies)

Pam 2026
Pâté Chaud (Vietnamese Meat Pies)

Ingredients

Ingredients

For the Pâté Chaud:

  • 1 sheet (about 8-10 oz / 225-280g) all-butter puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

For the Pork Filling:

  • 1 tablespoon vegetable oil
  • ½ small onion, finely diced
  • 2 cloves garlic, minced
  • ½ lb (225g) ground pork
  • 2 tablespoons pâté (chicken or pork liver pâté, such as pâté de campagne)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 2 green onions, finely chopped (optional)

For Serving (optional):

  • Fresh cilantro
  • Chili sauce or sriracha

Pâté Chaud—literally “hot pâté” in French—is a beloved Vietnamese snack that beautifully reflects the country’s French colonial heritage. These golden, flaky pastries are filled with a savory mixture of ground pork, onion, and rich pâté, encased in buttery puff pastry.

Often enjoyed for breakfast with a cup of coffee or as an afternoon snack, they’re warm, comforting, and utterly satisfying. While they look like they came from a bakery, pâté chaud is surprisingly simple to make at home using store-bought puff pastry. Make a batch for your next gathering or weekend treat.

Instructions

1

Make the Pork Filling

Heat the oil in a skillet over medium heat. Add the onion and cook for 3 minutes until softened. Add the garlic and cook for 1 minute. Add the ground pork and cook, breaking it up, for 5 to 7 minutes until browned.

Stir in the pâté, fish sauce, soy sauce, sugar, and pepper. Cook for 2 to 3 minutes until well combined. Remove from heat and let cool completely. Stir in green onions if using.

2

Prepare the Puff Pastry

On a lightly floured surface, roll the puff pastry slightly to smooth out creases. Cut into 4 to 6 rectangles or squares (about 4×5 inches each).

3

Fill the Pastries

Place a generous spoonful (about 2 to 3 tablespoons) of the cooled filling on one half of each pastry rectangle, leaving a ½-inch border.

Brush the edges with beaten egg wash. Fold the other half over the filling to create a rectangle or triangle. Press the edges firmly to seal. Crimp with a fork for a decorative edge.

4

Egg Wash and Vent

Place the pastries on a parchment-lined baking sheet. Brush the tops with egg wash. Cut 2 to 3 small slits on top of each pastry to allow steam to escape.

5

Chill and Bake

Refrigerate the pastries for 15 to 20 minutes while preheating the oven to 400°F (200°C). Bake for 15 to 18 minutes, until the pastries are puffed, golden brown, and crispy.

6

Serve

Let cool for 5 minutes before serving. Serve warm with fresh cilantro and chili sauce if desired.

These Pâté Chaud pastries are a delicious fusion of French technique and Vietnamese flavors—crispy, savory, and utterly satisfying.

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