Saturday, May 2, 2009

Banh Pate So - Pork Pastry

One of my favorite memory growing up in Vietnam is walking around our neighborhood in the morning with my dad. As always we are trying to figure out what to have for breakfast. My dad love eating some kind of banh for breakfast and his favorite is Banh Pate So. Banh Pate So is a French-Inspired Vietnamese pastry with a pork filling. Every bite consist of the spicy aroma of fresh ground pepper and a flaky golden crust. We often share a Pate So before filling our stomach with a bowl of pho. Woke up a little earlier then intended today so I thought I would fill the air with the smell of fresh pastry.

Ingredients: Makes 36

1/4 lb ground pork
1/4 lb ground chicken
1 cup grated carrot
1/2 cup of minced shallots
2 tablespoon of pork pate
2 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1-2 teaspoon ground pepper
fish sauce

2 box of Pepperidge Farm Puff Pastry Sheet
1 egg


1. Minced shallot and grate carrots.
2. Let the pastry sheet thaw for a bit, makes it easier to work with.
3. Combine filling ingredients, and mix thoroughly. Test taste by frying a small portion of it. Add more salt, sugar, gtound pepper, or fish sauce to your liking.
4. Melt 1/2 a tablespoon of butter.
5. Beat one egg.
6. Pre-cut pastry to your liking. I use a cup to cut it into circles.
7. Pre-heat oven to 325 degrees.

To Assemble:

1. Lay out all your materials; filling, pastry, melted butter, beaten egg, and etc.

2. Scoop some filling onto a circle of pastry, I use a tablespoon to help portion.
3. Place another circle pastry on top and use a fork to pinch the two pastry together.
4. Brush the bottom with some butter and the top with some egg.
5. Bake in oven for about 25-30 minutes.

You can make these ahead of time and store them in your freezer!


Sam said...

Dang dude you got any left you know I like those.

Gastronomer said...

Hello Thuy! Thank you for stopping by Gastronomy. I hope you'll visit often. You're definitely not alone in your Viet food obsession. There are MANY of us out there. You've got a pretty kick-ass site yourself. I was just home this weekend and my mom made banh pa te so. Mmm!

xnikkix said...


Thanks for this recipe. My mom loves pate chaud. She buys them from Lee's sandwhiches all the time (we live in AZ and have access to a limited selection of Vietnamese food). So for Mother's Day I used your recipe and made some pate chaud for her. It turned out really well! It also got rave reviews from my husband! Woot!


Thuy said...

I'm so glad it turned out well for you Nikki! So jealous you have a Lee's sandwiches, still hoping they will branch out to the midwest.

Anonymous said...

hello Thuy,

I still don't understand where to brush the butter and egg? Did you mean brush the butter at the bottom as in the pan to make it not sticky? And what is the purpose of the egg on the top?

Thank you so much for your info!

Thuy said...

Sorry for being unclear between the egg and butter wash. I like to brush some butter at the bottom so it's easier to remove from the pan. Brushing some eggs on the top of the pastry gives it the golden brown gloss when it comes out of the oven. The egg is purely for looks and it doesn't really change the taste. Hope that helps :)

Lo said...

it turned out delicious! thank you so much for sharing! I will check out your other recipes as well :) i have just started cooking recently so I am thankful for you to take the time to post recipes :)

Min said...

Thuy, I'm going to try your recipe. I'm like you. I can cook anything but have no talents when it comes to baking. This will be my first attempt ever baking anything. I love pateso so much I have to give in. I'll let you know how it'll turn out. Thank you.

Thuy said...


Glad to know i'm not alone! I have been baking more often now and picked up a few tips here and there. Sometime things turn out good, other time not so great; but at least i'm learning :)

Thuy said...


Thank you and good luck on your kitchen adventures!

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