Vietnamese Pâté Chaud (Puff Pastry Meat Pie)
Pâté chaud is one of my favorite Vietnamese bakery snacks.
Growing up in Saigon, I always looked forward to passing by Jivral Bakery. Their pâté chaud was famous for its flaky, buttery layers and moist, well-seasoned meat filling. The pastry shattered into delicate flakes with every bite, while the filling stayed tender and flavorful.
Years later, I still remember that taste.
Although pâté chaud has French influences, it has become a beloved part of Vietnamese bakery culture. You can find it in bakeries throughout Vietnam, often enjoyed as a quick breakfast, afternoon snack, or light meal.
Some people ask why it is called "pâté chaud." Honestly, I do not know the full story behind the name. I just know that it is delicious.
This recipe recreates the flaky puff pastry and savory pork filling that made me fall in love with this classic Vietnamese bakery treat.
Pork Filling
Ingredients
300g ground pork
1 medium sweet onion, finely diced
2 shallots, finely diced
1 tbsp soy sauce
1/2 tsp salt
1 tsp sugar
1 tbsp cornstarch
2 tbsp oil
Method
Heat the oil in a frying pan over medium heat.
Add the onions and shallots and cook until fragrant and lightly golden.
Allow the onion mixture to cool slightly.
Combine the ground pork, cooked onions, shallots, soy sauce, salt, sugar, and cornstarch in a bowl.
Mix until evenly combined.
Refrigerate until ready to use.
Puff Pastry Dough
Dough
300g all-purpose flour
60g unsalted butter
110g water
1 tsp vinegar
10g salt
Butter Block
230g unsalted butter
70g all-purpose flour
Method
1. Prepare the Butter Block
Mix the butter and flour until smooth.
Shape into a square block, wrap, and refrigerate until firm but pliable.
2. Prepare the Dough
Combine the flour, salt, butter, water, and vinegar.
Mix until a smooth dough forms.
Wrap and chill until firm.
3. Lock In the Butter
Roll the dough into a rectangle approximately three times the size of the butter block.
Place the butter block in the center and wrap the dough around it completely.
Seal the edges.
4. First Double Fold
Roll the dough into a long rectangle about three times its length.
Fold both ends toward the center, then fold in half like a book.
This creates the first double fold.
5. Second Double Fold
Rotate the dough 90 degrees.
Roll again into a long rectangle and repeat the book fold.
Wrap and refrigerate until well chilled.
This method creates approximately 48–64 layers.
Assembly
Prepare the pork filling while the dough chills.
Roll the puff pastry to approximately 3 mm (1/8 inch) thick.
Cut into:
24 squares, or
rounds using a cutter
I prefer the classic round shape.
Reserve the scraps for another use. Puff pastry is too precious to waste.
Place filling in the center of half the pieces.
Stretch the top pieces slightly and place over the filling.
Seal the edges well.
This recipe makes approximately 12 pâté chaud, about 2½–3 inches in diameter.
Baking
Bake at 400°F (200°C) for 25–30 minutes, depending on your oven.
The pastries should be deeply golden brown, flaky, and crisp.
Serve warm.
