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Introducing Vegan Pâté Chaud! These Vietnamese-inspired savory pastries are crispy and buttery on the outside and so meaty on the inside!
The “meat” filling is prepared with tofu, vegan pâté, and aromatics like green onions, garlic, and black pepper, adding a ton of flavor. Served warm, these pastries make a delicious appetizer!
WHAT IS PÂTÉ CHAUD
“Bánh Patê Sô” is a Vietnamese savory pastry that first appeared during the French colonization around 1900. These little pastries consist of a meat filling wrapped in puff pastry and baked until golden brown. It is a popular street food and is usually enjoyed on the go, any time of the day.
HOW TO MAKE VEGAN PÂTÉ CHAUD
To make the filling, we combine tofu with shredded carrots, onion, garlic, and vegan pâté. The pâté not only adds flavor and richness but also helps the filling hold together into a paste. While pâté is not used in the traditional version, it definitely adds to the meatiness in this vegan version.
Then, for flavor, we add green onions, cilantro, ground black pepper, salt, and sugar.
Tip: For a meatier texture, drain and press the tofu to remove excess moisture. If you are looking for more meatiness, you can replace half of the tofu with TVP crumbles (textured vegetable protein) rehydrated in a vegetable broth.
Once your filling is ready, simply cut rounds of vegan puff pastry using a cookie cutter. Place about one and a half tablespoons of the tofu filling on the center of each round and cover with another round of pastry.
Make sure there is no air bubble inside your paté chaud; otherwise, they will puff up unevenly in the oven.
Finally, brush with almond milk and pop into the oven for about 20 minutes or until golden brown!
Serve these pastries warm as an appetizer or as a light meal with a green salad! The crust is super light and flaky, while the filling is moist, meaty, and peppery!
Looking for more Vietnamese-inspired recipes? Check out this huge round-up of Vegan Vietnamese recipes!
Let me know in the comments if you try this recipe!
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Vegan Pâté Chaud (Vietnamese Meat Pastries)
Ingredients
- 10 ounces firm tofu
- 1 small carrot shredded and cut into 1/2-inch pieces
- 1/2 cup vegan paté
- 1/2 onion finely diced
- 2 cloves of garlic minced
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro
- 1/2 tsp ground black pepper adjust to taste
- 1/2 tsp salt
- 1 tsp sugar
- 3/4 tsp vegan fish sauce optional, add more salt if not using
- 3 sheets puff pastries adjust depending on the size of your pastries
Instructions
- Preheat oven to 400° (200°C) and line a baking sheet with parchment paper. Set aside.
- Drain and press the tofu to remove excess moisture. Scramble it into a large mixing bowl. Add the shredded carrot, vegan paté, diced onion, garlic, chopped green onions, cilantro, black pepper, salt, sugar, and vegan fish sauce if using.
- Using a spatula or spoon, mix everything together until fully combined. Keep mixing until the tofu is almost completely mashed. Taste and adjust the salt, sugar, and pepper to taste.
- Using a 3-inch cookie cutter, cut about 30 rounds in the puff pastries. Place half of them on the prepared baking sheet, leaving about 1-inch between each.
- Place about 1 and 1/2 tablespoon of the filling in the center of each round of puff pastry. Cover with the remaining puff pastry rounds and press down the edges to enclose the filling. Make sure there are no air bubbles inside and the filling is tightly wrapped.
- Brush the pastries with almond milk and bake for 20-22 minutes, or until golden brown.
- Let cool a few minutes before serving as an appetizer or a light meal with a salad on the side! These pâté chauds are best served warm but can also be served at room temperature. Pâté chauds will keep for up to 3 days in the refrigerator, reheat 5-7 minutes in a 300°F (150°C) preheated oven.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Omg!!! 4 years vegan. Miss Vietnamese food. This was just the way I remember. Thank you. Can’t wait to make more of your recipes. 10/10😍
So glad to hear you liked it! Thanks for your rating 😉
Hi Thomas,
Would you happen to have a recipe for the puff pastry? If no,t will you please come up with one that is similar to the one used in Vietnam and at the same time easy?
Thanks so much.
Always look forward to your mouth watering recipes!!:) YUM YUM YUM
Hi Mina,
I do not have a puff pastry recipe, sorry. I personally don’t think it’s worth the work while you can find vegan ones easily in supermarkets.
Is the glaze only almond milk? I do use it but never came out like that looks like egg wash.
Hi Rita, to add more shine you can add 1tbsp Maple Syrup to your Almond Milk wash
As Paul said you can add a tablespoon of maple syrup to the almond milk. Here I didn’t add any but I used a slightly sweetened soy milk.