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–+ servings
Pate Chaud

Vietnamese Pate Chaud

A French-inspired Vietnamese Pate Chaud is a perfect winter warmer. It's so straightforward that even the less confident cook can master this in no time.
This dish is usually served as an appetizer before a meal but also makes a lovely starter or light meal with salad greens on the side. The salty flavors paired with the chewy and jelly-texture of wood ear mushrooms will have you coming back for more
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Appetizer, Snack
Cuisine French, Vietnamese
Servings 3 people

Equipment

  • 1 Oven

Ingredients
  

  • 2 sheets Pepperidge Farm frozen puff pastry sheets
  • 1 egg
  • ½ cup minced cremini or wood ear mushroom
  • ¼ cup onion
  • 1 tbsp garlic
  • ¼ cup green onion
  • ¼ tsp chicken bouillon
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 pound ground chicken/pork
  • 1 baking sheet

Instructions
 

  • Thaw the frozen puff pastry sheets for about 40 minutes for easy handling.
  • In a big bowl, mix ground chicken/pork, egg, mushroom, onion, garlic, green onion, chicken bouillon, sugar, salt, and pepper all together. Cook a small scoop of the mixture to flavor-test.
  • Cut the puff pastry sheet into 3×3 square shapes and place them on a baking/parchment sheet.
  • Place the meat filling on one square and use another square to place it on top of the filling. The amount of filling will depend on the size of your square.
  • Use a fork to pin the bottom and top layers together. Make some holes or cross-cut the top layer to allow the steam to escape when baking.
  • Pop them into the oven at 320°F for about 10 – 15 minutes until the top fully turns golden brown.

Video

Notes

  1. In this recipe, I use wood ear mushroom, which is not a commonly known ingredient in western countries but very popular in Southeast Asia.
    It is also called black fungus mushroom but is totally edible. Don't let the name scare you off! Wood ear mushroom is very rich in vitamins and minerals.
    It has medicinal properties and is used in traditional medicine for treating diseases or conditions like arthritis, diabetes, psoriasis, and so on.
    The texture is crunchy and jelly-like which makes it very versatile.
  2. The bottom of your pate chaud might be a little mushy and wet from the butter in the dough.
    What I did was remove the baking sheet with all the melted butter from the tray and flip the pate chaud upside down, and bake them again for 5 more minutes. At this point, your pate chaud should be fully crunchy on both sides with a nice golden brown on the top.
Keyword Pate Chaud, Puff Pastry, pate chaud recipe
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