Pâté chaud is Vietnam’s answer to the empanada—and it’s magnificent. Flaky puff pastry wrapped around a juicy, peppery pork filling with a hidden pocket of rich pâté.
Bakeries sell them fresh and hot. Now you will too. One batch, and you’ll understand the obsession.
Makes 8 pies.
Step-by-Step Instructions
Make the Filling
Mix ground pork, onion, garlic, fish sauce, sugar, and pepper. Set aside.
Cut the Pastry
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Cut each puff pastry sheet into 4 squares (8 total).
Assemble
Place a spoonful of pork filling on one half of each square.
Top with a small slice (½ teaspoon) of pâté.
Fold the empty half over the filling. Press edges with a fork to seal.
Egg Wash and Vent
Brush tops with egg wash. Cut 2 small slits for steam.
Bake
Bake for 20-25 minutes until golden brown and puffed.
Serve Hot
Best eaten warm. Cool slightly before biting—lava filling.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 8 pies
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: 3 days. Reheat in oven at 350°F for 8 minutes.
- Freeze unbaked: Freeze assembled pies on a tray, then bag. Bake from frozen, add 8-10 minutes.
- Microwave? No. Soggy crust = tragedy.
Pro Tip:
Don’t skip the pâté. That hidden pocket of richness is what makes pâté chaud different from every other meat pie.
