Vietnamese Savoury Pastries – Banh Pate So
For those looking to explore the world of Vietnamese cuisine, Banh Pate So is an excellent place to start. It’s easy to make and sure to be a crowd pleaser.
Whether it’s served as an appetizer or snack, Banh Pate So is sure to please the most sophisticated of palates. Its unique flavor and texture make it a must-have for any special occasion or gathering. So don’t hesitate: get your hands on some sticky rice flour and start baking this delicious pastry today! You won’t be disappointed.
What Is Banh Pate So?
Banh Pate So is a savory pastry beloved among Vietnamese cuisine. This delicious snack is made of sticky rice flour and usually filled with pork, mushrooms, and onions that are fried together to create an incredibly flavorful combination. The pastry can be served in a variety of shapes such as triangles or rectangles, and it can also be garnished with sesame seeds for an extra bit of crunch.
Eating Banh Pate So is a true delight. The dough is light and fluffy, while the filling provides a unique blend of savory spices that will leave your taste buds tantalized. For those looking to get creative in the kitchen, it’s also quite easy to make at home with just a few ingredients. All you need is some sticky rice flour, pork, mushrooms, onion, and a few seasonings such as garlic powder and pepper.
Ingredients You Need:
For The Pastry Shell
If you’re short on time or don’t have much experience working with dough, you can opt to purchase pre-made pastry shells. You can find these at your local supermarket such as:
- 1 package of Puff Pastry (or any brand)
Alternatively, if you want to make the pastry shell yourself, here are the ingredients you need:
For Homemade Pastry Shell
- 300g of all-purpose flour
- 5g of salt
- 200g of butter (cold)
- 150ml of cold water
- 1 teaspoon of lemon juice extract
- 200g of ground pork
- 100g pate
- 50g of mushrooms (finely chopped)
- 1 small onion (finely chopped)
- 2 cloves of garlic, minced
- 1 teaspoon of black pepper
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 tsp salt
Making the Pastry Shell:
Making the pastry shell is not a quick process as it can be quite time-consuming and labor-intensive. However, it’s not overly difficult and making it yourself can add to the fun of the experience. Here are the steps to make the pastry shell:
- In a large bowl, combine the all-purpose flour and salt.
- Gradually pour about 2/3 of the cold water and 1 tsp lemon extract into the bowl and knead the dough. If you have a dough kneader, use it to save time.
- During the kneading process, if you find the dough dry, you can gradually add more cold water. Avoid pouring all the water in at once since different types of flour absorb water at different rates.
- Continue to knead until the dough becomes soft and elastic, then wrap it up and place it in the refrigerator to rest.
- Cut the chilled butter into square pieces, and arrange them into a large rectangle. Place a sheet of parchment paper on top and use a rolling pin to roll it back and forth until the butter is evenly distributed. If the butter becomes too soft, put it in the refrigerator for a while before taking it out.
- After shaping the butter, wrap it up and put it back in the refrigerator to harden. To save time, you can put it in the freezer to speed up the process.
- Next, take out the dough you’ve kneaded from the refrigerator. Roll it out thinly. It should be large enough to completely envelop the measured butter, essentially being double the size of the butter portion.
- When rolling out your dough, you might find that it starts to stick to your hands or the rolling surface. To prevent this, sprinkle a little all-purpose flour onto your hands and the surface. This will create a ‘flour coat’, helping to ensure that the dough doesn’t stick.
- Take out the butter and place it into the center of your rolled out dough. Fold the dough over the butter, ensuring it completely encases the butter.
- Once the butter is encased, flatten out the dough again. This time, fold it into thirds. After folding, flatten it out once more with your rolling pin.
- After this series of steps, place your dough in the refrigerator for about 15 minutes to rest and cool.
- Repeat the process of rolling out the dough about 5-7 more times. Remember to put the dough back in the freezer for about 10-15 minutes between each rolling session. This ensures that the butter doesn’t melt and no layers separate during baking. This process is what gives your pastry its characteristic light, flaky texture. So, take your time and don’t rush this step!
Making the Filling:
To prepare the filling, heat a pan and add some cooking oil. Once the oil is hot, add the minced garlic and fry until it’s fragrant. Next, add the pate, ground pork and mushroom mixing them well. Season the mixture with your preferred seasonings such as soy sauce, salt, sugar, and black pepper to taste.
Don’t need to overcook the filling, as we will be baking it later.
Assembling and Baking:
- Preheat your oven to 400°F (200°). Line a baking sheet with parchment paper.
- Remove your dough from the refrigerator. Using a cookie cutter or knife, cut the dough into smaller pieces. Remember to cut an even number of dough pieces as we will need two pieces to make one Banh Pate So.
- Take one piece of cut dough, add a spoonful of the filling in the center, then cover it with another piece of cut dough. Press the edges together to seal.
- Repeat this process until all your dough and filling are used up.
- Arrange your pastries on the lined baking sheet and give them an egg yolk wash for a nice, golden finish.
- Bake in the preheated oven for about 20 minutes or until the pastries are golden brown.
- Let them cool slightly, and then they are ready to serve.
Tools You Need:
In order to prepare Banh Pate So, you’ll need the following tools:
- Parchment paper to roll out your dough and butter
- A rolling pin to flatten the dough. If you don’t have a rolling pin, you can substitute it with a glass bottle (make sure to clean the bottle’s surface thoroughly).
- A cookie cutter or knife to cut the dough into smaller pieces. You can shape your pastries any way you want. You may choose to cut your dough into large squares and then fold them in half to form triangles or use uniquely shaped cookie cutters to lend interesting forms to your pastries.
Tips & Tricks:
- Remember to thaw the pastry dough in the refrigerator’s cool compartment a few hours before making the pastry to save time.
- The butter component is quite important as it makes the pastry crust more flavorful and delicious, so to ensure the butter and pastry dough mix well together, watch out for signs of the butter melting during the process. If noticed, place the mixture in the fridge for the butter to harden again before continuing with your baking.
- Avoid overfilling your pastry as this can cause them to burst open or be difficult to seal.
- If you want your pastries to have a glossy finish, add some egg yolk wash before baking them. This will also give them a nice golden color.
- To seal the two pieces of dough together, you can use a fork and gently press down onto the dough. Alternatively, you can use egg whites as an adhesive to bind them together.
- Use a fork to poke a few holes in the center of the pastry. This allows the filling to vent out and also provides you with a way to be creative with the shape of your pastry.
- Finally, be sure to let your pastries cool slightly before serving or storing them. This will help keep their shape and texture. Enjoy!
Banh Pate So can serve as a convenient replacement for an elaborate breakfast, especially when you’re in a hurry in the morning. Simply reheat a few pre-baked pastries while you’re getting ready, and you have a delicious, convenient breakfast ready to go.
It’s also perfectly reasonable to use them as a snack or for ‘Netflix and chill’ sessions. Just remember to warm them up before serving, as they are best enjoyed slightly warm.
To enhance the flavor, enjoy them with a bit of chili sauce; it can also serve as an effective remedy in case you accidentally under-seasoned the filling.
If you’ve made the dough from scratch and have leftovers, you can store it in the freezer. Be sure to defrost it in the refrigerator 3-4 hours before you plan to use it.
Banh Pate So can be stored in the refrigerator for up to 3 days. Place them in an air-tight container and make sure they are not exposed to any moisture as this will cause them to become soggy.
You can also store the unbaked pastries in the freezer, ready for future use. Just remember to remove them from the freezer and defrost in the refrigerator before you plan to bake them.
Banh Pate So is a versatile dish and can be made in various ways. Here are some fun variations you can try:
- Swap out the ground pork for other proteins such as minced beef, chicken or tofu.
- Use different types of mushrooms to add extra flavor and texture to your filling.
- Add grated cheese to your filling for a cheesy twist on the classic Banh Pate So.
- Make them extra special by adding sesame seeds, poppy seeds or chopped nuts to the pastry dough before baking.
You can also create a vegetarian version of this pastry. Instead of using meat, consider using a vegetable-based protein like tofu or tempeh. The richness of the pate can be emulated using mashed chickpeas or lentils, seasoned with nutritional yeast for a cheesy flavor. For the filling, you can stick to mushrooms or include other vegetables like carrots, peas, or spinach for more flavor and nutrition.
This makes Banh Pate So a versatile dish that can be enjoyed by everyone, regardless of dietary preferences.
Banh Pate So is a classic Vietnamese pastry that can be enjoyed any time of the day. With its crispy, flaky crust and delicious filling, this dish will surely hit the spot! Whether you make them from scratch or use store-bought dough, Banh Pate So is an easy and convenient way to enjoy breakfast on-the-go or a lazy snack during movie nights. Plus, with the various variations available, you can easily customize your Banh Pate So to suit everyone’s taste! Try it out today and find out why this delicious pastry is such a hit in Vietnam.
What Type Of Filling Should I Use For Banh Pate So?
Traditionally, Banh Patê So uses a combination of ground pork and mushrooms as the filling. However, you can experiment with different types of proteins such as beef, chicken or tofu, and vegetables like carrots, peas or spinach if you’d like to make a vegetarian version. The possibilities are endless!
What Is The Origin Of Banh Pate So?
Banh Pate So is a delicious Vietnamese pastry with French influences. It’s believed to have originated during the French colonial period in Vietnam. Its name is derived from “pâté chaud,” meaning “hot pie” in French. This indicates its French roots, particularly the puff pastry and the pâté. Despite these influences, Banh Pate So has evolved to become a unique part of Vietnamese cuisine, with local flavors and ingredients added to the recipe.
Is Banh Pate So Healthy?
Banh Pate So, like many pastries, is not typically considered a healthy food due to its high content of butter and meat. However, its nutritional value can be improved by making certain modifications. Using whole grain flour for the pastry, incorporating lean proteins like chicken or tofu, and adding an abundance of colorful vegetables to your filling can make Banh Pate So a more well-balanced meal option. As with any dish, moderation is key. Enjoying Banh Pate So as part of a diverse diet can ensure you receive a wide range of nutrients.
Will It Affect The Taste If I Don’t Use Pate In The Filling?
The pate in Banh Pate So contributes to the richness and depth of flavor in the dish. However, if you choose not to use it, you can still make a delicious pastry. You might want to consider increasing the amount of other flavorful ingredients, such as mushrooms or meat, to compensate. Remember, cooking is all about personal preference and experimentation, so feel free to adjust the recipe to suit your taste.
Why Is My Pastry Base Not Crispy But Soggy?
It’s important to make sure that your oven is properly heated up before you pop your pastries in. Additionally, watch out for fillings that are too moist – this can lead to a soggy base as well. Lastly, remember to let it cool on a wire rack after baking to prevent any trapped moisture from causing a soggy base.
I’m Godfrey Jensen, CEO and head chef at Lapps Meats. We’re a top-quality butcher with over 70 years of experience. Our goal is to provide our customers with the best, freshest products possible. We take our food seriously, and we love serving the community by providing them with quality meat products.