Good morning/afternoon/night! Wherever you are in the world, I hope I make your stomach growl with these pictures because let me tell you. Food blogging is difficult! I thought I’d try it out so I whipped out a camera while my mom and I made bánh patê sô, a Vietnamese-French fusion pastry. It’s a delightful, flaky, and light phyllo-dough pastry filled with a ground pork mixture on the inside. It’s best served room-temperature (I think) and I like it with some spicy soy sauce to dip in.
As a kid, my mom would make bánh patê sô every now and then because buying them at a Vietnamese pastry shoppe costs around $2.50 each. It’s delicious, but ain’t nobody got $$$ for that. We make about 3-4 trays each time and have lots of fun. It’s super comforting and like an Irish mince-meat pie almost. So delicious and yummy, even the pickiest of eaters will love the flaky dough and savoury filling.
This pastry is super customizable too, so using beef, turkey, and chicken would be yummy too. Just adjust the seasoning and cooking time a little bit.
Bánh Patê Sô/Pâté Chaud
Makes about 18 pastries
2 boxes of phyllo dough (frozen)
1 lb of ground pork (with a bit of fat)
1 tsp salt
1 tbsp sugar
1-2 tsp black pepper (to taste)
1.5 tbsp French Pâté
1 tbsp any kind of cooking wine (We used Hennesy’s Cognac)
2 eggs, yolk and whites separated
Preheat oven to 350°F. Line a few trays with foil or parchment paper. If your trays are non-stick, you don’t need to do this.
In a bowl, mix together the pork, salt, sugar, black pepper, Pate, and cooking wine. Leave it for 15-30 minutes in the refrigerator to marinate and be yummy.
Set up a work station, with your phyllo dough. Make sure your dough is still frozen, but thawed enough to work with. The colder your dough is, the better it will rise. A good time-rule is to take the phyllo dough out of the freezer 25-30 minutes before you work with it. Unfold each phyllo dough to expose the three columns.
Take your cookie-cutter or in my case, a cup, and cut out about 3-4 inch (in diameter) size circles. You’ll have some left over dough at the end, but don’t worry. Justput it off to the side. Cut all of your circles out before proceeding onwards.
Using a smaller cup/cookie cutter to press down the layers of dough around the filling. This will enclose the meat inside and make sure it doesn’t explode in the oven.
Repeat till you’re done. If you ran out of circles like we did, use the little bits and pieces of dough from before and roll out a few pieces to make another circle. Although they won’t rise as much as the other pieces of phyllo, they’ll work just fine.
Shove it in the oven for 25-40 minutes or till the top is golden brown. Let it cool a bit before biting into it or leave it for 30 min for an even better taste.
Spicy Soy Sauce (optional for dipping)
Mix together about 4 tablespoons of some all purpose hot sauce to about a tablespoon (adjust for taste) of ớt sa tế (Vietnamese Chili Oil). Stir and enjoy!