Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pâté chaud french savory pastry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pâté Chaud French Savory Pastry is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pâté Chaud French Savory Pastry is something which I’ve loved my entire life.
How to make pâté chaud/puff pastry pie recipe /bánh patê sô Pâté chaud or Bánh patê sô is a Vietnamese savory pie. It is a type of savory dessert with flaky. PÂTÉ CHAUD / A Hot Vietnamese Puff Pastry Pie, With A Meat Filling.
To get started with this particular recipe, we must prepare a few ingredients. You can have pâté chaud french savory pastry using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pâté Chaud
French Savory Pastry:
- Make ready 3/4 lb minced pork
- Get 1/2 container Pate (you can buy from Lee’s Sandwich)
- Get 1/2 TBSP oyster sauce
- Make ready 1/2 TBSP salt
- Make ready 1 medium onion
- Prepare 2 TBSP bread crumbs
- Prepare 2 large egg yolks
- Take 1 TBSP canola oil
- Get 3 packages puff pastry
I didn't know what pâté chaud (bánh patê sô) was called when I was growing up; I always just called it the "hat pie" because the ones my mom purchased looked like little hats. This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies. Tip the pastry out onto a floured work surface and knead briefly until smooth. A savory crust is essential for creating dinner pastries.
Instructions to make Pâté Chaud
French Savory Pastry:
- Thaw pastry following instructions from package.
- Mince onions. Cook with some oil until translucent and lightly brown. Let it cool.
- Put pork, onions, bread crumbs, Pate and seasoning. Incorporate well. Do not over mix protein.
- In a bowl, put the egg yolks and 1 TBSP of canola oil. Mix well.
- Preheat oven to 350 degrees.
- Cut pastry into 9 equal parts. Put a heaping spoon of filling in the middle. Brush some egg yolk around. Put another piece of dough on top. Gently push down the edges to stick them together. Using a fork, gently push around the edges.
- Put on baking pan. Brush some egg yolk on top. Put in oven for 10 minutes. After 10 minutes, remove pastry, brush egg yolk a second time, turn oven up to 400 degrees, cook for another 10 minutes.
- Good for breakfast with a cup of hot coffee. 😊
This recipe makes a light, double pie crust that's perfect for quiches and pot pies. If the pastry has a top crust, make sure you cut a hole or small slits to let steam escape. You can brush the dough with a little egg yolk mixed with water for a. Everything you need to know about French Pastry the "WHAT, WHERE, WHEN, HOW, WHO, & the WHY NOT " of French pastries with all the information you will need. When the gods and goddesses of pastries and desserts came down to earth, they settled down in France.
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