Vietnamese Savory Meat Pies (Bánh Pâté Chaud)
Flaky puff pastry pies filled with savory, umami-rich seasoned pork. A Lunar New Year staple and a crowd pleaser.
Ingredients
Filling
- 1 lb ground pork
- ¼ white onion minced
- 1 tablespoon pâté
- ½ tablespoon oyster sauce I use Lee Kum Kee Premium Oyster Sauce
- ½ tablespoon chicken powder
- ½ teaspoon sugar
- ⅓ teaspoon MSG optional
- black pepper freshly crushed
Pastry
- 2 boxes puff pastry sheets thawed
- 1 egg beaten, to seal and brush the pies
Instructions
- Make the filling: In a large bowl, combine the ground pork, minced onion, pâté, oyster sauce, chicken powder, sugar, MSG and black pepper. Mix until well combined.
- Prep the pastry: Thaw the puff pastry according to the package. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cut the pastry: Cut the pastry sheets into 48 equal pieces (a top and bottom for each of the 24 pies).
- Fill: Place a heaping tablespoon of filling in the center of a bottom piece. Brush the edges with beaten egg.
- Seal: Cover with a top piece and press the edges to seal, crimping with a fork if you like. Repeat with the remaining pastry and filling.
- Egg wash: Arrange the pies on the baking sheet and brush the tops with the remaining egg.
- Bake: Bake at 350°F for 20–25 minutes, until the pastry is golden and the meat is fully cooked.
Notes
Tip: Keep the pastry cold while you work so it puffs up nicely in the oven.