~ Bánh patê sô [Pâté chaud] ~

Coming from a rather large extended family that live relatively close to one another, our weekends were often booked with some sort of gathering of aunts, uncles and cousins all bringing platters of food to share.

A crowd favorite for these potlucks has always been Bánh patê sô, (Pâté chaud) a buttery flaky meat pie which is a popular result of the French colonial influence in the Vietnamese cuisine. 

My mom likes to make these for special occasions as it is relatively quick and easy to prepare. Variations of this recipe include woodear mushroom, bean thread noodles or fish sauce but I enjoy the simplicity of the recipe below. Feel free to add in your favorite ingredients.

Ever since Mr. K and I moved to the Midwest, I've find myself missing treats that are a little bit harder to come by in our area. I've discovered that making a batch and freezing them works perfectly to satisfy the cravings of our family of two.

Bánh patê sô

Ingredients:

1 frozen puff pastry sheet, thawed
1 lb ground turkey* or pork
1 tbs freshly ground pepper
1/2 tsp salt
1 medium onion, chopped
1 egg, beaten

*Make sure to use ground turkey not  turkey breast, otherwise filling may be a little dry. 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon mat.

In a medium bowl mix the onion, ground turkey, salt and pepper until well combined.

On a floured surface roll the thawed puff pastry until it is even. Cut 3"x3" squares of the puff pasty sheets and fill the center with approximately 1tbs of meat filling. Fold the square into a triangle and seal the edges by pressing down with a fork around the edges to make a ridged look.

Place the filled meat pies onto the baking sheet. Brush the egg wash on each pie and bake until golden brown (approximately 10 minutes)

Serve warm.