How to make "Bánh Pâté Chaud"

A French pastry prepared with a Vietnamese twist. Vietnam was colonized by the France for a while; as a result, French influences are visible in a portion of Vietnamese eats. I googled “Pâté Chaud” and most of the recipes I found contained beef; the Vietnamese version uses pork. So what did I was used my Vietnamese recipe but substituted the pork with beef. The results? Interesting and yummy! Authenticity wise, I’d have to rule that this recipe is neither authentic Vietnamese nor French. It’s a Vietnamese hybrid of a French pastry. 

Puff Pastry “Shell”: 

**Buy premade puff pastry or (why buy it when you can make it from scratch?): 

-250g all purpose flour

-1 egg yolk

-130g water

-1/2 tsp each: salt and sugar

-4 tbs butter

-50g butter

-60g shortening

*Mix together flour, salt and sugar. Rub or cut 4 tbs butter into flour mixture. Add egg yolk and water; quickly mix evenly into a “dough”. Rest for 15 mins. Meanwhile mix together butter and shortening, shape into a square. Roll dough out and use to wrap butter/shortening square. Fold into thirds roll, turn, and fold into thirds again. Chill in the freezer for 15 mins and repeat 5 more times. 

Filling: 

-1/2lb ground pork or beef

-1/2 medium onion

-2 tbs butter at room temperature

-3 tsp pate

-1 tsp ground pepper

-1/2 tsp salt

-1/4 tsp sugar

-1 medium carrot (optional)

-50g peas (optional)

*Chop onions, and carrots. Mix everything together and divide into 9-10 portions. 

Making the Pastries: 

Roll pastry dough and cut into 18-20 circles using a biscuit or cookie cutter (anything round). Brush 9-10 pastry circles with egg wash, add filling. Use “leftover” dough to form a circle around the filling. Brush on more egg wash and top with another pastry circle. Firmly press the dough layers together. Finally, brush with more egg wash and bake at 375’F for 15-20 mins. Serve hot.