Vietnamese pâté chaud (bánh patê sô)

Posted on February 28, 2014


I always use to look forward to getting a pipping hot patê sô from the Vietnamese bakeries when mum did her shopping in the markets. I loved the buttery pastry and the tasty meat filling inside. This will be just a short post dedicated to recreating this childhood love of mine.

Patê sô is the Vietnamese adaptation of a pâté chaud, French for ‘hot pastry pie’. I think nowadays the term pâté chaud more frequently refers to the Vietnamese version because modern French no longer calls their hot pasty pies by the same name.


So enough with the etymology lesson, the pâté chaud I made here is a very simple one. Just filled with pork mince, browned shallots and seasoning. I also totally cheated and used ready-made puff pastry. You could get fancy and make your own pastry by all means, and you can jazz up the filling with items including wood ear fungus and bean thread noodles (similar ingredients to what you would put in a spring roll actually). Extremely easy to make, and hot pastry pies are always a winner.


RECIPE – Vietnamese pâté chaud (makes 6)


  • 200g minced pork
  • 2 shallots diced (or 1 small red onion)
  • ~1/2 teaspoon salt
  • ~1/4 teaspoon sugar
  • a couple of drops sesame oil
  • cracked white pepper to taste
  • oil for cooking
  • 2 sheets ready made puff pastry
  • 1 egg, lightly beaten


  1. Preheat oven to 180°C.
  2. Lightly oil a small pan and place on medium heat. Sauté diced shallots until it takes on a golden hue. Remove from heat.IMG_8202
  3. In a mixing bowl, place minced pork, cooked shallots, salt, sugar, pepper and sesame oil. Combine well.IMG_8203
  4. Cut pastry so that you get 12 discs; 6 smaller discs and 6 larger discs. The size difference between the 2 discs should only be about 1cm. Here I’ve just used the top and base of a ramekin dish as my cutting guide; the base of the dish is about 1cm smaller than top.IMG_8205
  5. Place ~35g of meat mixture in the centre of the smaller disc. Place larger disc on top and seal edges by pressing the 2 pieces of pastry together firmly with a fork. Repeat until you get 6 pies.
  6. Place pies onto baking tray lined with baking paper and brush pastry tops with beaten egg.IMG_8207
  7. Place into hot oven and cook for ~30 minutes. Serve hot.IMG_8210