Vietnamese Puff Pastry Meat Pies (Bánh Pâte Sô)
Bánh patê sô is Vietnam’s take on puff pastry meat pies. This rich, flaky, meat pie is filled with a perfectly seasoned, moist meat filling nestled between buttery, crispy puff pastry. Learn how to make these wildly popular Vietnamese puff pastry meat pies right in the comfort of your own home!
Equipment
- 1 3 inch cookie cutter mold
Ingredients
- 325 g lean ground pork
- 1/2 Cup Wood ear mushrooms approximately 34g after soaking and draining
- 1/2 Teaspoon Table salt
- 1 Teaspoon Black pepper
- 1.5 Teaspoon White granulated sugar
- 1 Teaspoon Garlic powder
- 1 Teaspoon Chicken powder
- 1 Tablespoon Oyster sauce
- 1 Tablespoon Cooking oil Vegetable, canola, corn, etc.
- 1 Teaspoon Tapioca starch
- 1 Small Yellow onion
- 90 g Pâté (Pork or Chicken Liver Paste)
- 45 g Pork fat
- 1 Large Egg
- 1 Green onion
- 1 Package Puff pastry 450g
Egg wash
- 1 Large Egg
Instructions
- Soak the wood ear mushrooms in some water, enough to cover the wood ear mushrooms, for at least 1 hour prior to use.
- Take your puff pastry out of the freezer and let it thaw at room temperature.
- Once the wood ear mushrooms have softened up, drain and squeeze out the water from the wood ear mushrooms, and finely chop the wood ear mushrooms. Then add it to a large bowl.
- Next, finely mince the pork fat and then add it to the large bowl as well.
- Now, mince a small onion and then add it to the bowl.
- Then finely chop a green onion stalk and add it to the bowl as well.
- Now add in your ground pork, pate, salt, black pepper, sugar, garlic powder, oyster sauce, chicken powder, and an egg to the large bowl.
- Mix everything well together.
- Now pick up the filling mixture with one hand and then slap it back down into the large bowl 10-12 times. This will help improve the texture of the meat filling.
- Finally, add in your cornstarch and cooking oil and mix everything well together.
- Now cover the large bowl with some plastic wrap or a lid and place it in the fridge to marinate for 20-30 minutes.
- Next, add some flour to your countertop.
- Unpackage and unroll the puff pastry sheets on top of the floured countertop after it has thawed.
- Using a round cookie-cutter mold, make 9 large cuts to the puff pastry, leaving you with 9 pieces. I used a 3-inch round cookie mold, but you may use a different size depending on how wide your puff pastry sheets are. You may also make more pieces if your puff pastry sheet is very long and wide.
- Repeat this process for the second puff pastry sheet. You should have 18 pieces in total.
- Sprinkle a little flour on top of the puff pastry pieces to prevent them from sticking to the countertop and each other, then set them aside.
- Now, make an egg wash by whisking 1 egg.
- Brush the egg wash on the edges of the cut puff pastry pieces for 9 pieces.
- Now take the filling out of the fridge and add about 1.5 tablespoons (Tbsp) of the filling to the center of the puff pastry dough, leaving about 1 inch from the edge of the puff pastry dough.
- Now, take a piece of the cut puff pastry dough and place it on top of each of the puff pastry pieces with filling. Gently press down on the sides of the puff pastry sheet to seal the dough.
- Optional: To create a nice round shape, you can also use the smooth side of the cookie cutter mold to gently press down on the middle of the filling in the center to create a circle in the center.
- Now, using a fork, gently press down on the edges to seal both pieces of the puff pastry sheets.
- Now take the leftover puff pastry dough that you cut out and roll it out again until it’s about 1/4 to 1/2 cm thick. Use the cookie-cutter mold and cut out as many pieces as you can, and repeat this process until you have no more dough left.
- Repeat the process of putting the filling into the cut patê sô pieces and sealing them up.
- Place all of the patê sô pieces onto a baking tray lined with parchment paper about 1-2 inches apart, and then place them back into the fridge until you’re ready to bake them.
- Preheat your oven to 350°F (180°C). When you’re ready to bake, take the pastry out of the fridge.
- Now apply an egg wash on top of each piece of the patê sô.
- Bake the patê sô at 350°F (180°C) for 30-35 minutes or until golden brown.
Notes
Note: Prep time does not include soaking time of wood ear mushrooms.