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These Vietnamese savory pastries, also called pâté chaud, are crispy and buttery on the outside and so meaty on the inside! The “meat” filling is made with vegan ground meat, pâté, and aromatics like green onions, garlic, and black pepper, delivering tons of flavor. Serve them warm for a delicious appetizer!
Pâté chaud is a Vietnamese savory pie that’s typically filled with meat. It’s super flaky, umami-packed, and easy to enjoy on the go. While I never got the chance to try the original myself, I think it’s special enough to deserve a plant-based version. Thankfully, Vân, who grew up eating it, helped me develop this recipe!
My first attempt relied on firm tofu as the base. After re-testing the recipe and getting feedback from Vân, it became clear that tofu wasn’t the best option if you’re aiming for a truly meaty filling. This updated version uses vegan ground meat combined with pâté and a few traditional seasonings, resulting in a richer, more authentic texture. While it’s not an exact match to the original, it comes very close.
Oh, and these little pastries fit right in on any table! They’re festive, perfect for the holidays, and make a delicious appetizer. Trust me, everyone will love them!
Looking for more Vietnamese-inspired recipes? Check out our huge category of Vietnamese recipes, from sweets to savory dishes!
❤️ Why Give It A Try
Pâté chaud isn’t difficult to make, especially when using a store-bought vegan ground meat as the base. The key lies in the seasoning, getting those flavors just right to capture the taste of the original. That means adding plenty of aromatics – garlic, fresh herbs, black pepper, fish sauce, and a generous amount of vegan pâté for extra richness and depth.
I’ll admit that the most time-consuming step is making the pâté, but the good news is that you only need a small amount. This means you will have plenty left to use in bánh mì, sticky rice, or simply spread on toast!
Wrap that savory filling in a golden-brown, flaky crust, and what’s not to love?
📘 What Is Pâté Chaud?
Pâté Chaud, also known as “bánh patê sô” in Vietnamese, is a savory pastry that first appeared during the French colonization around the early 1900s. These small pastries feature a meat filling wrapped in puff pastry and baked until golden brown. Mainly sold in bakeries, it’s usually enjoyed on the go at any time of day.
📋 What You’ll Need
Puff pastry
I highly recommend going with store-bought puff pastry for this recipe. No need to make your own – you will save time, and the difference is quite minimal.
Did you know: While it’s not always clearly labelled as “vegan”, many store-bought puff pastries are actually vegan because they are made with vegetable oils. So, unless the packaging specifically mentions butter (which brands usually like to highlight), there is a good chance it’s vegan.
Vegan ground meat
For the base of the filling, you will need vegan ground meat.
Recommendation: Any brand of vegan ground meat will work, but I personally had the best results with Beyond Meat’s “ground beef”. If you’re in Europe, the “Sensational Burger” from Garden Gourmet works well too, just crumble it before using.
Vegan pâté
To add creaminess and richness, the ground meat is mixed with pâté (hence the name of these pastries!). I use my vegan pâté recipe, but basically any store-bought vegan pâté will work. Please note that depending on what you use, the flavor may vary slightly.
Aromatics
To season the filling, you will need garlic and shallots, as well as fresh herbs such as chopped green onions and cilantro.
No shallot? Replace it with half of an onion.
Vegan fish sauce
For saltiness and umami. I suggest using this vegan fish sauce or making your own by following my homemade vegan fish sauce recipe. Otherwise, you can replace the vegan fish sauce with soy sauce.
Salt, pepper, and sugar
If you’re familiar with Vietnamese cooking, you know that sugar is almost always used as a seasoning ingredient alongside salt and pepper. You can leave it out if you don’t want added sugar, but the flavor won’t be as balanced.
🥣 Cooking Instructions
- Combine all of the ingredients. In a large bowl, combine the vegan ground meat and vegan pâté with the seasonings.
- Mix. Use a spoon to combine everything thoroughly. Taste it and adjust the saltiness if needed. Set aside.
- Cut out the puff pastry. Next, cut out 16 rounds of vegan puff pastry using a 3-inch (roughly 8 cm) fluted round cookie cutter. Arrange 8 rounds on a baking sheet, leaving about 2 inches (5 cm) of space between each.
- Assemble. Place about 1.5 tablespoons of the meat filling in the center of each round. Lightly moisten the edges and top with another pastry round. Press firmly to seal.
Vân’s Tip
When sealing the pastries, avoid leaving air bubbles. Trapped air can cause the pâtés chauds to puff up unevenly in the oven.
- Brush with milk. To help the pastries brown nicely, brush them with vegan milk.
- Bake. Finally, bake the pastries for about 20 minutes, or until golden brown!
This recipe yields about 8 pâtés chauds, enough to feed 2-3 people. Feel free to double the recipe if you plan on serving these to a larger crowd or as an appetizer for the holidays!
📔 Success Tips
Taste the filling.
Since not all brands of vegan ground meat have the same saltiness, it’s important to taste the filling before assembling your pastries. Give it a quick taste and adjust the amount of salt, pepper, and sugar to your liking.
Do not overfill them.
I know, it’s tempting to be generous with the filling, but it can cause problems. First, it makes sealing the pastries tricky (unless you use a larger top round than the bottom). Second, overfilled pastries are more likely to open up during baking, which you don’t want.
Ensure your pastries are sealed correctly.
To prevent them from opening, follow these tips:
- Lightly moisten the edges of the puff pastry: Use only a small amount of water to wet the edges. Too much water will make it hard for the top and bottom layers to stick together.
- Press firmly: Either with your fingers or with a glass slightly smaller than the width of your pastries. If using a glass, be careful not to cut through the dough.
🌿 Variations
You can totally customize the filling to your liking by incorporating extra veggies such as:
- Carrots: Finely shred them, then cut into 1/2-inch (1 cm) pieces.
- Black mushrooms (wood ear): These are usually sold dried. Rehydrate them for 15-20 minutes, then chop and mix them into the vegan ground meat filling.
- Green peas: You can add them straight from frozen, or blanch fresh peas for about 2 minutes before using.
❄️ Storing and Reheating
- To store: Keep these pâtés chauds in the refrigerator for up to 4 days.
- To freeze: You can freeze baked pâtés chauds for up to 3 months.
- To reheat: Place the pastries on a baking sheet and reheat in a 300°F (150°C) preheated oven for 8-10 minutes.
💬 FAQs
Yes, shortcrust pastry will work too! Just roll it out very thin, about 1/8 inch (3-4mm).
You can use firm tofu, but the filling will be less meaty and slightly more crumbly. You will also need to adjust the seasonings.
There is no need to prick the pastry. Just ensure that you seal it correctly.
You can 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! I hope you’ll enjoy these!
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Vegan Pâté Chaud (Vietnamese Meat Pastries)
Equipment
Ingredients
- 5.3 ounces (150 g) vegan ground meat
- 1/4 cup (65 g) vegan paté
- 1/2 shallot minced
- 1 clove of garlic minced
- 1 tbsp chopped green onions
- 1 tbsp chopped cilantro
- 1/2 tsp (2 ml) vegan fish sauce
- 1/4 tsp (1 ml) white vinegar
- 1/2 tsp (2 g) sugar
- 1/4 tsp ground black pepper adjust to taste
- 1/8 tsp salt
- 2 sheets vegan puff pastries (about 16 ounces / 450 g)
Instructions
- Preheat the oven to
355 °F (180°C) and line a baking sheet with parchment paper. Set aside. - Combine all of the filling ingredients. To a large mixing bowl, add the vegan ground meat, vegan pâté, minced shallot and garlic, fresh herbs, vegan fish sauce, vinegar, sugar, pepper, and salt.
- Mix. Use a wooden spoon or spatula to mix until everything is well combined. At this point, you can taste it and adjust the saltiness to your liking. Set aside.
- Cut out the puff pastry. Once the filling is ready, cut out 16 rounds from the vegan puff pastry using a cookie cutter. Note: I used a 3-inch (roughly 8 cm) fluted round cookie cutter, but a glass works just as well. Arrange 8 rounds of puff pastry on the baking sheet, leaving about 2 inches (5 cm) of space between each.
- Assemble. Place about 1.5 tablespoons of the meat filling in the center of each round. Dip your finger in water and lightly moisten the edges. Top with another pastry round and press firmly to seal.
- Brush with milk. Using a pastry brush, brush each pastry with vegan milk. This will help them brown nicely.
- Bake. Finally, bake the pâtés chauds for 20-25 minutes, or until golden brown. Allow them to cool for 15-20 minutes before serving.
- You can store these pâtés chauds in the refrigerator for up to 4 days.
Notes
Taste the filling.
Since not all brands of vegan ground meat have the same saltiness, it’s important to taste the filling before assembling your pastries. Give it a quick taste and adjust the amount of salt, pepper, and sugar to your liking.Do not overfill them.
I know, it’s tempting to be generous with the filling, but it can cause problems. First, it makes sealing the pastries tricky (unless you use a larger top round than the bottom). Second, overfilled pastries are more likely to open up during baking, which you don’t want.Ensure your pastries are sealed correctly.
To prevent them from opening, follow these tips:- Lightly moisten the edges of the puff pastry: Use only a small amount of water to wet the edges. Too much water will make it hard for the top and bottom layers to stick together.
- Press firmly: Either with your fingers or with a glass slightly smaller than the width of your pastries. If using a glass, be careful not to cut through the dough.
Note: This recipe was first released in July 2021 and updated with new process shots and detailed instructions in December 2025. You can see the older photos below.
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
Omgeee! I finally made your vegan pate chaud today. I love it! If I didn’t know better, I would have thought it has pork and pate inside. My family loves it. Thank you for the recipe! I will try the vegan ham next. I’m
Thank you so much for your great feedback Lauren, I really appreciate it!
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.