Bánh Patê Sô (Vietnamese Savory Puff Pastry)

Bánh Patê Sô (Vietnamese Savory Puff Pastry)

  • 24

  • 45 min

Ingredients

  • 4 sheets store-bought puff pastry (butter or dairy-free option)
  • 1 lb ground pork (can substitute with beef or chicken)
  • 3 tbsp dried wood ear mushrooms (soaked for 10 minutes)
  • ½ onion, chopped and sautéed
  • 3 tbsp fish sauce
  • 1 tsp garlic powder
  • ½ tsp chicken bouillon
  • ½ tsp sugar
  • 1 tsp sesame oil
  • 1 tsp cracked black pepper
  • 2–3 eggs (separate yolks for egg wash; save whites for sealing edges)

Flaky, golden, and filled with savory umami goodness — these Vietnamese-style puff pastries are the ultimate crowd-pleaser. Perfect as a party appetizer, a cozy snack, or your new favorite brunch bite.

Directions

  1. Preheat oven to 375°F (190°C).

  2. Prepare the filling: In a pan, sauté onions until soft and fragrant. Add ground pork, wood ear mushrooms, fish sauce, garlic powder, chicken bouillon, sugar, sesame oil, and cracked black pepper. Cook until fully browned and slightly caramelized.

  3. Assemble the pastries:

    • Roll out puff pastry sheets and cut into circles or squares.

    • Place a spoonful of filling in the center of each piece.

    • Brush the edges with egg white, then top with another layer of pastry and seal the edges with a fork.

  4. Egg wash & bake: Brush the tops with beaten egg yolk for that golden finish.

  5. Bake at 375°F for 25 minutes or until puffed and golden brown.

  6. Cool slightly before serving — the filling will be piping hot!

Why You’ll Love It

These pastries are buttery, flaky, and bursting with flavor — like a little hand-held meat pie that’s equal parts nostalgic and addictive. The wood ear mushrooms add texture, while the fish sauce and sesame oil give every bite that signature Vietnamese depth. Perfect for sharing… or not 😉

Macros (per pastry) (approximate)

  • Calories: 160 kcal

  • Protein: 6 g

  • Carbs: 13 g

  • Fat: 9 g

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Bánh Patê Sô (Vietnamese Savory Puff Pastry)