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Recipe
Stacked meat pastries on a small plate.

Vegan Pâté Chaud (Vietnamese Meat Pastries)

5 from 3 votes
Author: Thomas Pagot
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!
Prep Time : 30 minutes
Cook Time : 20 minutes
Total Time : 50 minutes
Servings 8 pastries

Equipment

Fluted Cookie Cutters
Fluted Cookie Cutters

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.
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