Pâté Chaud (Bánh Pâté Sô)
I first discovered pâté chaud a while back after attending a Vietnamese supper club in Hackney. The supper club was 10 courses of amazing Vietnamese dishes. “10 courses“! I bet you’re thinking how can a person eat 10 courses? Well actually the portions were really small … think taster menu or even a starter menu. By the 8th dish I was feeling stuffed!
One of the dishes that was put before me was a plate with one single pâté chaud on it. It just looked like a regular pasty … you know, like something from Greggs or Percy Ingles. Think of it like a Vietnamese meat pasty. It wasn’t presented all that great, no garnish or anything. Just a lone pasty on a little saucer.
But for me, the pâté chaud was the star of the show. It was so good, so flavoursome and I was hungry for some more after I had finished my last mouthful.
Pâté chaud translates as “hot pie” and is something I whip up when I’m craving for the old supper club experience. It is not hard to make … I cheat and use ready-rolled puff pastry – I mean come on! Who has time to make that from scratch anyway. If you have time to make puff pastry then be my guest … but for a quick snack or even a light lunch, there is nothing wrong with some shop bought puff pastry.
Here’s how I made it.
First prepare your vegetables. Finely chop your shallot, garlic, mushrooms and spring onions.
I always like to have my ingredients ready to go.
Fry the ingredients in a pan. Start with the shallots, spring onions and garlic. Let them cook and brown for a couple of minutes before adding the mushrooms.
Cook the mushrooms until they are soft. Then add the diced chicken … cook the chicken through before adding the peas. Add all your seasonings and mix well.
In a little bowl, mix the tapioca starch with a little water. This is going to act as a thickening agent. Add this to the pan and mix straight away. You want to work quickly because the tapioca starch can get lumpy if left too long without mixing.
Cook the mixture for another minute or two – the sauce with thicken.
Note: if you can’t get tapioca starch, you can use cornflour.
Once the chicken mixture has cooked, transfer it to a small bowl and let it cool completely.
Once the chicken mixture has cooled, you can now start working on pastry.
Roll out your pastry until it is about 2mm thick. I used a 10cm fluted cookie cutter to cut out rounds, but you can just cut the pastry into 10cm squares if you prefer. (I just think it looks prettier with the fluted edges).
Add a spoonful of the mixture into the centre of the circle. Using the egg yolk, you can just dab a little of the egg around the edge of the pastry. This will help the top layer of pastry stick to the bottom layer. Press the pastry down gently, try to push out any air bubbles.
Using a fork, crimp the edge of the circle. This helps to seal the edges more firmly and also makes the pastry look pretty.
Place the pasties onto a large baking tray lined with some parchment paper (greaseproof paper). Brush over some of the egg yolk on top of the pasties. This will help to give the pasties a lovely golden brown glaze when baking.
Bake the pasties in the oven at gas mark 6 (200°C/400°F) for about 30 minutes or until they are well risen and golden brown.
Allow the pasties to cool slightly before serving. You don’t want to burn your tongue!
You can fill these little pastries with whatever filling you like, try it with pork or even just vegetables.
I hope you give these humble little meat pasties a try. Check out my printable recipe below.
Pâté Chaud (Bánh Pâté Sô)
Recipe makes approximately 7 meat pasties.
– 200g chicken breast (chopped into 1cm pieces)
– 4 garlic cloves (minced)
– 3 mushrooms (finely chopped)
– 60g peas
– 2 spring onions (finely chopped)
– ½ tsp sugar
– 2 tsp chicken seasoning
– ½ tsp white sugar
– 2 tbsp butter + 1 tbsp sunflower oil (for frying)
– 1 tsp tapioca starch (or cornflour)
– 5 tbsp water
– 1 egg yolk (for glazing)
– 500g ready rolled puff pastry
1. Fry the shallots, garlic, spring onions and mushrooms until softened and browned.
2. Add the chicken and continue to cook until chicken is cooked and browned.
3. Add the peas and mix well.
4. Season with the chicken seasoning and white pepper.
5. In a little bowl, mix the tapioca starch and water until you get a loose paste. Add this to the chicken mixture in the pan and mix well. Cook for a couple of minutes until mixture thickens.
6. Transfer mixture to a bowl and set aside and allow mixture to cool completely.
7. Roll out the pastry until it is about 2mm thick. Use a 10cm fluted cookie cutter (or cut the pastry into 10cm squares if you prefer).
8. Add a spoonful of the (cooled) chicken mixture to the centre of the pastry. Dab some egg yolk around the edge of the pastry, then with another piece of pastry – place it on top and gently press down to remove air pockets.
9. Press the edges down firmly to seal – then use a fork to crimp the edges.
10. Pierce a little hole on top of the pasty (to let the steam escape) with a toothpick. Then brush a light glaze of egg yolk on top.
11. Bake in the oven at gas mark 6 (200°C/400°F) for 30 minutes or until nicely risen and browned.
12. Once cooked, remove from the oven and allow the pastries to cool a little on the tray before serving!
I hope you do get to try out this recipe. Let me know how you get on in the comments below. Don’t foget to tag me @sugar.and.sponge on Instagram so I can see how you got on.
Much love to you.
~ The Cake Lady xx