So this week, I have been looking over recipes on different blogs that mostly are dessert based. While searching through a blog of Vietnamese recipes, I stumbled upon this recipe for Bánh Pâté Chaud. Since Vietnam was colonized by the French in the early 20th century, there are some influences in the food there which are French in nature. This happens to be one of them.
I told one of my co-workers that I was planning to make these today, and her initial reaction was ” it’s a lot of work. you don’t have to make them. That’s really sweet of you.” The great thing is that the recipe is not very difficult, and the bonus is that we have all the ingredients in the house, and the necessary tools. Not too many people will have patis (fish sauce) or a steamer (like the one recommended).
Once these were done baking, I wrapped up the batch I was taking with me to work, and left two at home. My sous chef tried one of them, and really enjoyed it.
1lb ground pork/lean This should be enough to make 12 pastries.
1 box of Pepper Ridge Farms Puff Pastry Sheets
2 tablespoons of fish sauce
1 tablespoon of soy sauce
2 shallots minced
2 tablespoons of sugar
1/2 teaspoon of salt
1 tablespoon of ground pepper
In a large bowl add the ground pork and season the meat with all of the ingredients above. Once all of the ingredients are added, with your hands you want to mush all of the ingredients together until all of the seasoning is evenly spread within the meat.
Once the ground pork is seasoned, you want to make roughly 12 round shaped pork patties.
The pork patties now have to be steamed for about 15 minutes in a three layer
steamer however you are only going to use 2 layers like below. In the very bottom of the steamer,
you want to add about 1 1/2 cups of water and set the stove to medium high. The reason for this step is due to the pork patties releasing juices prior to baking. If not your pastries will end up extremely soggy. The end result should have a light crisp on the outside, soft and tender on the inside.
Next up, you are going to prepare your pastry sheets. In a box you should have 2 layers of sheets, each sheet should be cut to 1/3 it’s original size. Each 1/3rd sheet you are going to cut in half. This will yield 12 pieces of dough. Next, roll the dough out to the size of 4″x8″. Place the steamed pork on one half of the dough, and fold over the other half. Press together the ends of the dough to seal in the meat. Press the three sides of the dough with the tines of a fork.
Pre heat your oven to 375 degrees
Place your pastries on a baking sheet and bake for 35 minutes on the center rack in the oven. They should be lightly browned on top.