Recipes full

header stroke
off the menu blog title
who we are and contact us dash
who we are
contact us
main tab
home tab
cookbooks tab
recipes tab
staff blog tab
the front burner tab
featured recipe tab
the prep tab
from our kitchen tab
cheers tab
news nosh


header stroke

Hot Pastry Pies (Pâté Chaud)

Book Title

About the book

Hot Pastry Pies (Pâté Chaud)

From An: To Eat

MY GRANDMOTHER USED TO MAKE HOT PASTRY PIES FOR US ALL THE TIME, and they were my favorite snack. She would make several dozen at once and freeze them, then pop them in the oven to reheat for a special after-school treat.
Savory meat wrapped in a puff pastry crust was a French dish that the Vietnamese made their own by using different flavor profiles in the stuffing. While it traditionally consisted of ground pork (the word “pâté” referring to the pastry), we use ground chicken and add pork liver pâté as well for its decadent taste and creamy, buttery texture.


4 tablespoons low-sodium chicken broth
2 teaspoons cornstarch
1 pound ground dark meat chicken
1 (3 to 4-ounce) can pork liver pâté
1 medium white onion, chopped
3 shallots, chopped
1/2 teaspoon fish sauce
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon sugar
1 (14 to 17-ounce) package frozen puff pastry phyllo dough, thawed
1 egg yolk

1 ) Preheat the oven to 350°F.
2 ) In a small bowl, whisk together the chicken broth and cornstarch. Set aside.
3 ) In a large bowl, combine the ground chicken with the pâté. Add the onion, shallots, fish sauce, pepper, salt, and sugar. Add the chicken broth mixture from the small bowl and mix well.
4 ) Make the egg wash: In a small bowl, mix the egg yolk with 2 tablespoons of water. Set aside.
5 ) Cut the dough into four 7 x 7-inch squares. Spoon some of the filling mixture into one corner of each dough square, leaving room for the dough
to be sealed around it. Divide the filling evenly among the squares. Fold each dough square in half over the filling to create a rectangle, completely
enclosing the filling. Press the edges to seal.
6 ) Put the pastries on a parchment-lined baking sheet and brush each one all over with the egg wash. Using the point of a sharp knife, cut a small slit into the top of each pastry. Transfer the baking sheet to the oven and bake the pastries for 15 to 20 minutes or until the crust is golden brown. Serve hot.

facebook tab
twitter tab
pinterest tab
youtube tab

RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
Privacy Policy
    Terms of Use