Banh Pate So (pate chaud- hot pie) was a common treat my mom made while growing up in Michigan. I remember my mom making dozens for my sisters and I to eat before we left for school and afterwards as snacks before she got home from work. Although not as well known as the banh mi, the other popular French influenced dish, banh pate so is often found at the same delis that sell banh mi. You can use any meat, but we like pork or chicken. You can put as much or as little additional fillings as you like as well. My mom typically made it with plenty of diced onions, but we wanted to clean out our pantry and added some woodear mushrooms and bean thread noodles and chopped celery.
My mom made it with puff pastry cups but since puff pastry squares was all that we had, it’s more than an adequate substitute. We even made extra which kept really well in the freezer. Just thaw and bake. You never think it was previously frozen.
Banh Pate So (Pate Chaud)
- 3/4 lb ground pork or chicken
- 1 medium yellow onion diced
- 2 tbs fish sauce
- 1/2 tbs ground pepper
- 1 package of puff pastry squares or cups (typically 10-12 pastries)
- 1 egg, beatened for egg wash
- 1/4 cup wood ear mushrooms, soaked warm water about 10 min and thinly slice (optional)
- 1/4 cup bean thread noodles, also soaked in warm water about 10 min and cut (optional)
- 1/4 cup chopped celery or any vegetable you like such as peas or carrots (optional)
Allow the puff pastry to defrost in the fridge and preheat oven to 400 degrees. Combine the meat with onions, fish sauce, ground pepper and any veggies you plan to use. Add the meat mixture to one corner. Be careful not to add too much and leave space at the edges to seal the pastry. Brush the edges of the pastry with egg wash and fold it into a triangle. Crimple the edges with a fork to seal. Brush the top of the pastry with egg wash for a beautiful golden color. Finally, poke a tiny slit at the top to allow steam to release and allow the puff pastry to rise. Bake for about 15 minutes or until golden brown.