Pâté Chaud (Vietnamese-French Pork and Liver Pastry)

🧂 Ingredients

• 500 g All-butter puff pastry(Thawed if frozen, and kept chilled until ready to use.)
• 300 g Ground pork(Preferably with a moderate fat content (around 20%) for flavor and moisture.)
• 100 g Chicken liver(Trimmed of any sinew or green parts. Ensure it's fresh.)
• 3 medium Shallots(Finely minced. About 3-4 tablespoons.)
• 1/2 tsp Chinese five-spice powder
• 1 tbsp Soy sauce(For umami and seasoning.)
• 1/4 tsp Black pepper(Freshly ground, to taste.)
• 1 large Egg(Beaten with 1 tbsp water for egg wash.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: In a medium bowl, combine the ground pork and chicken liver. Add the finely minced shallots, five-spice powder, soy sauce, and black pepper. Mix gently but thoroughly with your hands or a spoon until all ingredients are evenly distributed. Avoid overmixing, which can make the pork tough. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.

   ⏱️ 20 minutes (plus 20 minutes chilling)
2. 2

   Assemble the pâtés: Lightly flour a clean work surface. Roll out the puff pastry to about 1/8-inch (3mm) thickness. Using a round cutter (approximately 4-5 inches or 10-12 cm in diameter), cut out 12 circles. Place about 1-2 tablespoons of the chilled filling onto one half of each pastry circle, leaving a small border around the edge.

   ⏱️ 20 minutes
3. 3

   Seal and shape the pâtés: Lightly brush the edges of the pastry circles with water or the egg wash. Fold the unfilled half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring no air is trapped inside. You can use the tines of a fork to crimp the edges for a decorative finish and extra security. If desired, use a small knife to score a decorative pattern (like a few slits or a swirl) on the top of each pâté, being careful not to cut all the way through.

   ⏱️ 15 minutes
4. 4

   Bake the pâtés: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Arrange the prepared pâtés on the baking sheet. Brush the tops generously with the egg wash. Bake for 25-30 minutes, or until the puff pastry is deeply golden brown, puffed, and crisp. The internal temperature of the filling should reach at least 74°C (165°F).

   ⏱️ 25-30 minutes
5. 5

   Serve: Let the pâté chaud cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the filling is well-seasoned before assembling, as the pastry can dilute the flavors. Taste a tiny bit of the raw mixture (if comfortable) or cook a small portion to check seasoning.
• ✓Firmly sealing the edges is crucial to prevent the filling from leaking out during baking and to ensure the pastry puffs up properly.
• ✓Pâté Chaud is a classic and beloved item in Vietnamese bakeries that have been influenced by French culinary traditions.
• ✓Keep the puff pastry chilled throughout the process for the best flaky results.

🔄 Variations

• Add finely chopped sautéed mushrooms (like shiitake or cremini) to the filling for added texture and umami.
• Experiment with different ground meats such as duck, or a mixture of pork and beef.
• Incorporate finely diced water chestnuts for a subtle crunch.

🥗 Nutrition

Per serving