Pâté Chaud French Savory Pastry
Pâté Chaud French Savory Pastry

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pâté chaud french savory pastry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pâté Chaud French Savory Pastry is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Pâté Chaud French Savory Pastry is something which I’ve loved my entire life.

These savory French pastry recipes are possible to make at home. Once you've mastered the classic version you can experiment and play with your own combination of savory ingredients. Served with a salad, a slice of this pie is a substantial and filling meal.

To begin with this particular recipe, we have to prepare a few components. You can have pâté chaud french savory pastry using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pâté Chaud

French Savory Pastry:

  1. Take minced pork
  2. Take Pate (you can buy from Lee’s Sandwich)
  3. Get oyster sauce
  4. Make ready salt
  5. Make ready medium onion
  6. Prepare bread crumbs
  7. Prepare large egg yolks
  8. Prepare canola oil
  9. Get puff pastry

Presenting a Savory French Tart made with Pate Brisee is a triumph for me as I have made Canadian prairie pies all of my life. Bánh patê sô (Vietnamese: [ɓǎjŋ̟ paː te ʂo], "hot pastry pie"), also known as pâté chaud (French pronunciation: [pate ʃo]), is a Vietnamese savory puff pastry. The pastry is made of a light layered and flaky exterior with a meat filling. Chef Francis Derby of the Cannibal restaurants makes pate en croute.

Instructions to make Pâté Chaud

French Savory Pastry:

  1. Thaw pastry following instructions from package.
  2. Mince onions. Cook with some oil until translucent and lightly brown. Let it cool.
  3. Put pork, onions, bread crumbs, Pate and seasoning. Incorporate well. Do not over mix protein.
  4. In a bowl, put the egg yolks and 1 TBSP of canola oil. Mix well.
  5. Preheat oven to 350 degrees.
  6. 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.
  7. 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.
  8. Good for breakfast with a cup of hot coffee. 😊

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. Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d'oeuvre. Fold in quarters and unfold into the desired pan or tin. Chill for another hour or so to firm up the pastry and allow it to rest. Bake as indicated in the specific recipe.

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