Pâté Chaud (Pâté Sô)
Pâté Chaud (Pâté Sô)
Ingredients
For the Filling
- 1 pound ground pork
- 1/2 cup woodear mushrooms, chopped, or any mushrooms
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 1/4 cup green onion, minced
- 1 egg
- 1 tablespoon fish sauce
- 2 teaspoons black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dark soy sauce
- 1 teaspoon MSG
For Assembly and Baking
- 4 sheets puff pastry, thawed and rolled out
- 1 egg, for egg wash, beaten with 1 tablespoon water
- as needed flaky salt
Instructions
- 1
Prepare the filling: In a large bowl, combine the ground pork, chopped woodear mushrooms, minced onion, minced garlic, minced shallots, and minced green onion. Add the egg, fish sauce, black pepper, granulated sugar, dark soy sauce, and MSG. Mix all ingredients thoroughly by hand until well combined.
⏱️ 15 min
- 2
Prepare the puff pastry: Thaw and roll out the 4 sheets of puff pastry. Cut each pastry sheet into 9 equal square pieces, resulting in 36 squares in total.
⏱️ 10 min
- 3
Assemble the pies: Take one square piece of pastry and place 2 to 3 tablespoons of the prepared filling in the center. Place another pastry square on top of the filling, covering it completely. Crimp the edges of the two pastry sheets together with a fork to seal and close the pie. Trim any excess pastry along the crimped edges with a knife for a neat finish. Repeat this process for all remaining pastry squares and filling to create approximately 18 pies.
⏱️ 20 min
- 4
Preheat your oven to 390°F (199°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 390
- 5
Bake the pies: Arrange the assembled pies on the prepared baking sheet. In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the top of each pie with the egg wash, then sprinkle with flaky salt. Bake for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 390
Kitchen Tools
Nutrition Facts (per serving)
Pâté Chaud (Pâté Sô)
For the Filling
- 1 pound ground pork
- 1/2 cup woodear mushrooms, chopped, or any mushrooms
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
- 1/4 cup green onion, minced
- 1 egg
- 1 tablespoon fish sauce
- 2 teaspoons black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dark soy sauce
- 1 teaspoon MSG
For Assembly and Baking
- 4 sheets puff pastry, thawed and rolled out
- 1 egg, for egg wash, beaten with 1 tablespoon water
- as needed flaky salt
Instructions
- 1
Prepare the filling: In a large bowl, combine the ground pork, chopped woodear mushrooms, minced onion, minced garlic, minced shallots, and minced green onion. Add the egg, fish sauce, black pepper, granulated sugar, dark soy sauce, and MSG. Mix all ingredients thoroughly by hand until well combined.
⏱️ 15 min - 2
Prepare the puff pastry: Thaw and roll out the 4 sheets of puff pastry. Cut each pastry sheet into 9 equal square pieces, resulting in 36 squares in total.
⏱️ 10 min - 3
Assemble the pies: Take one square piece of pastry and place 2 to 3 tablespoons of the prepared filling in the center. Place another pastry square on top of the filling, covering it completely. Crimp the edges of the two pastry sheets together with a fork to seal and close the pie. Trim any excess pastry along the crimped edges with a knife for a neat finish. Repeat this process for all remaining pastry squares and filling to create approximately 18 pies.
⏱️ 20 min - 4
Preheat your oven to 390°F (199°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 390 - 5
Bake the pies: Arrange the assembled pies on the prepared baking sheet. In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the top of each pie with the egg wash, then sprinkle with flaky salt. Bake for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 390