Kim and Thi's Excellent Cooking Adventures

Pate Chaud

Posted in Uncategorized, Vietnamese by kimandthi on December 16, 2009

Hello, internet world! Kim and Thi here introducing our blog with our first recipe: Pate Chaud! These little pastries hail from Vietnam, they’re a sort of lovechild hybrid result of colonial French and Vietnamese cuisine. Don’t be put off by le Francais nomme; they’re super easy to make, and look impressive (next pot luck dish, eh?). Oh, and they taste awesome. Mmm…check it out.

Pile on that pork mixture, yo


Don’t forget to seal the edges with a fork to keep the two sides intact.
And it makes it look quite lovely, don’t you think?


Now arrange them haphazardly on a baking sheet sprayed with Pam

Bake at 375F for 20-25 minutes until golden brown

…and enjoy these delicious, savory, flaky Vietnamese snacks!

Pate Chaud

1 box Pepperidge Farm puff pastry

3/4 lb ground pork (can also use ground beef or chicken)

1/2 minced onion

1/4 cup tapioca starch (can use flour, or omit)

1/4 tsp salt

1/8 tsp pepper

1 egg white

egg wash (1 yolk + 1 tbsp water)

flour for dusting

1) Combine and mix pork, onion, tapioca starch, salt, and pepper in a bowl and set aside.

2) Dust flour over cutting board and lay out pieces of thawed puff pastry. Use a cookie cutter or a drinking glass to cut out rounds.

3) Place a small mound of pork filling in the center of a round. Dip your finger in the egg white and run it along the perimeter, and then top with another pastry round (egg white adheres the two sides). Press edges together and seal them with a fork. Repeat for the rest of the batch.

4) Grease or spray a baking sheet with Pam. Transfer the puff pastry rounds to the sheet, and brush each one with the egg wash (egg yolk helps with browning).

5) Bake at 375° for 20-25 minutes, or until golden brown. Enjoy!

Thanks for reading our first blog 🙂

– Kim and Thi


5 Responses

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  1. Kristen said, on December 21, 2009 at 5:09 pm

    That looks delicious, I am a sucker for food you can pick up and eat without needing a plate or utensil. Wow, a bazillion great pics too! If this is only your first I cannot wait to see what else you have to bring.

  2. thi said, on December 25, 2009 at 1:45 am

    kristen: Gotta love food that only require hands. another reason why parties rule!

  3. michael truong said, on March 20, 2011 at 2:26 pm

    hi Kim, thanks for a great and fast recipe. I tried and it came out pretty nice and taste good too (1 of our cust took a bite and ordered 200pcs), thanks to yours recipe.
    Next time when you come to Los angeles, pls pass by my bakery…my treat.
    We have a little french bakery in the Studio city area, you’re always welcome here.

    • Kim Truong said, on April 23, 2011 at 5:46 am

      I’m glad you tried out this recipe and it worked well for you! Thi (sister/other blogger) and I occasionally go up to the Los Angeles area, or the Orange County area and would love to try out your bakery! What is it called?

  4. Kenh Quang Cao said, on October 10, 2017 at 2:06 pm


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