Recipe: Paté Chaud – Banh pateso

Pâté chaud- Banh pateso

By Helen Le Published: February 14, 2012

  • Prep: 30 mins
  • Cook: 25 mins
  • Ready In: 55 mins

  • Yield: 10

  • Preheat the oven to 190°C/ 375°F
  • Combine all ingredients for the fillings together, mix well and divide into 10 balls.
  • Defrost the puff pastry sheets at room temperature for about 30 minutes.
  • Detach and place one puff pastry sheet on a flat working surface. Put one filling ball on top and fold in half to form a triangle/ rectangle.
  • Use a fork to seal the edges together.
  • Brush a thin layer of the egg yolk onto the pastry.
  • Bake at 190°C or 375°F for 25 mins or until golden, check regularly

Post By Helen Le (289 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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