EASY Vietnamese Savory Puff Pastry with Ground Pork (Bánh Patê Sô)
A modern, streamlined take on the classic Vietnamese bakery patê sô. Store‑bought puff pastry keeps this weeknight‑friendly, while the filling stays true to the nostalgic flavors: black pepper, fish sauce, onion, and a touch of sweetness. Perfect warm with coffee or tea.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork for sealing
- Pastry brush
Ingredients
- 1 lb ground pork 80–85% lean
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp freshly ground black pepper
- 1 tsp soy sauce optional, for color
- 1 tbsp finely chopped wood ear mushroom optional
- 1 egg for binding
Pastry
- 1 box Store‑bought puff pastry, thawed but still col
- 1 Egg (for egg wash)
Instructions
Make the filling
- Combine ground pork, onion, garlic, fish sauce, sugar, black pepper, soy sauce (if using), wood ear mushroom, and 1 egg. Mix gently until just combined. Chill for 15 minutes to firm up.
Prep the pastry
- Heat oven to 400°F. Line a baking sheet with parchment. Cut puff pastry into 3–4 inch squares.
Assemble
- Place a spoonful of filling in the center of each square.
- For triangles: fold into a half‑moon and crimp edges with a fork.
- For rectangles: top with another square and seal edges.
Bake
- Brush tops with egg wash. Bake 20–25 minutes until puffed and deeply golden. Let rest 5 minutes before serving.
Notes
- Finely diced onion melts into the filling; avoid large chunks.
- Black pepper is the defining flavor — keep it bold.
- Serve warm with Vietnamese iced coffee or hot tea.
- To freeze: assemble, freeze on a tray, then bake from frozen (add ~5 minutes).