PATECHAUD RECIPES

Name: Pate Chaud
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 24 pieces
Cuisine: Vietnamese
Ingredients: 1 lb ground pork; 1 tbsp vegetable oil; 1/2 large yellow onion or 1 small one; 2 garlic cloves; 4 oz fresh shitake or button mushrooms (my aunt typically uses 1/2 can of button mushrooms); 1 tsp salt; 1/2 tsp pepper; 1/2 tsp sugar; 1 tbsp Maggie soy sauce; 1 egg, yolk and whites separated; 2 sheets puff pastry (most packages come with 2 but Dufour only comes with 1)

PATE CHAUD – VIETNAMESE. SIMPLY.

This recipe comes from my aunt, Co Hop. She has made this for years in our family and everyone agrees the way she makes it is above and beyond what we can get at the store (although store-bought is still very delicious).

Provided by annie

Categories Appetizer

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 24 pieces

Number Of Ingredients 11

Ingredients

1 lb ground pork
1 tbsp vegetable oil
1/2 large yellow onion or 1 small one
2 garlic cloves
4 oz fresh shitake or button mushrooms (my aunt typically uses 1/2 can of button mushrooms)
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tbsp Maggie soy sauce
1 egg, yolk and whites separated
2 sheets puff pastry (most packages come with 2 but Dufour only comes with 1)

Steps:

Defrost pastry dough per instructions (usually takes anywhere from 1-2 hours)
Finely dice onions, garlic, and mushrooms.
Heat oil in a large pan. Cook onions first until translucent, about 2-3 minutes. Add garlic and cook for another minute then mushrooms until soft, about 3 minutes. Then add salt, pepper, and meat, cooking until meat starts to brown but isn't completely cooked, another 3 minutes. Lastly, turn off the heat and stir in sugar and soy sauce.
When pastry dough is firm but no longer frozen, unroll/unfold and cut dough into ~2-3" squares. Preheat oven to 400 degrees.
Two at a time: brush BOTH squares with egg white around the edges. Add 1-2 tablespoons of meat in the center of one square and place the other square on top. Use fingers or a fork to press edges together. Place on a baking sheet lined with a Silpat mat or parchment paper.
Place entire tray of assembled Pate Chaud in the freezer for 5 -10 minutes to firm up pastry.
Remove Pate Chaud from the freezer, brush top of pastries with egg yolk, and pierce with a fork 3 times per pastry.
Bake for 25 minutes or until golden brown on top.

PATE CHAUD – VIETNAMESE. SIMPLY.

This recipe comes from my aunt, Co Hop. She has made this for years in our family and everyone agrees the way she makes it is above and beyond what we can get at the store (although store-bought is still very delicious).

Provided by annie

Categories Appetizer

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 24 pieces

Number Of Ingredients 11

Ingredients

1 lb ground pork
1 tbsp vegetable oil
1/2 large yellow onion or 1 small one
2 garlic cloves
4 oz fresh shitake or button mushrooms (my aunt typically uses 1/2 can of button mushrooms)
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tbsp Maggie soy sauce
1 egg, yolk and whites separated
2 sheets puff pastry (most packages come with 2 but Dufour only comes with 1)

Steps:

Defrost pastry dough per instructions (usually takes anywhere from 1-2 hours)
Finely dice onions, garlic, and mushrooms.
Heat oil in a large pan. Cook onions first until translucent, about 2-3 minutes. Add garlic and cook for another minute then mushrooms until soft, about 3 minutes. Then add salt, pepper, and meat, cooking until meat starts to brown but isn't completely cooked, another 3 minutes. Lastly, turn off the heat and stir in sugar and soy sauce.
When pastry dough is firm but no longer frozen, unroll/unfold and cut dough into ~2-3" squares. Preheat oven to 400 degrees.
Two at a time: brush BOTH squares with egg white around the edges. Add 1-2 tablespoons of meat in the center of one square and place the other square on top. Use fingers or a fork to press edges together. Place on a baking sheet lined with a Silpat mat or parchment paper.
Place entire tray of assembled Pate Chaud in the freezer for 5 -10 minutes to firm up pastry.
Remove Pate Chaud from the freezer, brush top of pastries with egg yolk, and pierce with a fork 3 times per pastry.
Bake for 25 minutes or until golden brown on top.

More about "patechaud recipes"

PATE CHAUD – VIETNAMESE. SIMPLY.

This recipe comes from my aunt, Co Hop. She has made this for years in our family and everyone agrees the way she makes it is above and beyond what we can get at the store (although store-bought is still very delicious).
From vietnamesesimply.com
Total Time 60 minutes
Category Appetizer
Cuisine Vietnamese

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