Bánh Patê Sô (Vietnamese Hot Meat Pie)
The French occupation of Vietnam had a lasting influence on Vietnamese cuisine. This recipe is a perfect example of that influence. Buttery puff pastry is filled with savory pork filling and baked until golden brown.
Serves: 8Hands-on: 45 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- ¼ ounce dried wood ear mushrooms (black fungus)
- 2 ounces dried rice stick noodles
- ½ cup boiling water
- 12 ounces ground pork
- 1 medium onion, peeled and chopped
- 1 Tbsp. fish sauce or soy sauce
- 1 tsp. ground black pepper
- ½ tsp. sugar
- 2 sheets frozen puff pastry, thawed and rolled out ⅛" thick and cut into 16 squares
- 1 large egg, beaten
- In a heat-proof bowl add the dried mushrooms. Cover with boiling water and soak for 20 minutes. Drain the mushrooms, then rinse well with cool water. Finely chop the mushrooms, or put the mushrooms into a food processor and pulse 5–8 times, or until finely chopped. Transfer the mushrooms to a medium bowl and set aside.
- In a heat-proof bowl, add the rice noodles. Cover with boiling water and soak for 10 minutes. Drain noodles and pat dry. Cut the noodles into 1" pieces. Add to the mushrooms and set aside.
- In a medium bowl, mix the chopped mushrooms with the noodles. Add pork, onion, fish sauce, pepper, and sugar. Cover and chill for 20 minutes.
- Heat oven to 400°F and line a baking sheet with baking parchment.
- Evenly divide the filling among the pastry squares, then brush beaten egg along the edges. Fold over, making sure the filling does not come out of the pastry, and crimp with a fork to seal. With scissors or a sharp paring knife snip a small vent in the top of each pastry, then brush the pastries lightly with egg.
- Bake for 15–20 minutes, or until the pastry is puffed, golden brown on top and bottom, and the filling reaches 160°F. Cool slightly before serving.