Another snack I really enjoyed as a child was bánh patê sô. Bánh patê sô is a Vietnamese savory puff pastry that is likely derived from the French colonization. Many of the Vietnamese cuisines have flavors and techniques from the French culinary tradition. How else would we have the ubiquitous bánh mì which is our version of a baguette sandwich? This pastry is made with traditional puff pastry or pâte feuilletée and filled with ground pork, bean thread noodles and mushrooms. The beauty of this pastry is that you can fill it with whatever you fancy. For this version, we allowed for the ground pork to shine in its simplicity. As summer is in full swing, this is a perfect treat to take with you on a picnic or a roadtrip.
This recipe makes about 9 pastry squares.
1 package of puff pastry
1 lb of ground pork (*Optional: add 2 pieces of chicken liver grounded to mix with the pork. This is the traditional way of making the meat mixture hence the name patê in patê sô. This also gives a richer flavor to the filling. You can also mix in 1/2 cup of chicken liver pate for a decadent treat.)
1-2 stalk of thinly chopped green onions
3 cloves of minced garlic
½ cup of diced onion
1 tablespoon of melted butter
1 teaspoon of sugar melted
⅛ teaspoon of baking powder
½ teaspoon of sea salt
1 tablespoon of ground pepper
1 teaspoon of fish sauce
Preheat the oven to 350F.
In a large bowl, add the pork, butter, sugar, salt, fish sauce, black pepper, baking powder, garlic and onion. Incorporate the ingredients together using your hands. This ensures the ingredients are incorporated thoroughly without over mixing the filling.
On a baking sheet, line with a silicon baking mat or wax paper with a dusting of flour so the patê sô will not stick to the baking sheet.
Lay out the frozen pastry sheets and cut into 9 even squares (3 x 3). Traditionally, pate chaud is round. Since we are making with pre-made pastry dough, it’s best not to waste any of the dough.
Place on the baking sheet with 9 squares evenly spaced out.
Using a tablespoon, scoop the filling and form a small ball. Make sure you pack the filling into the spoon. If not, you will have enough left over filling for another 9 patê sô.
Place the filling onto the middle of the pastry square.
Using a small water sprayer or a pastry brush, lightly spray or brush a light layer of water onto the dough to help the dough stick to the top layer.
Gently line up the top layer onto each of the pate squares. Do not press them down yet.
Use a big round spoon or an ice cream scoop to lightly indent the filling into the squares. The object is to form a shape so the filling will not spill out and not to cut through the dough.
Using your fingers and lightly press around the edges to seal them.
Beat 1 egg and lightly brush the egg wash over the top of the pastry.
Bake for approximately 45 minutes at 350F or until golden and puffy.
Take out the baking sheet and let cool before serving.