Pâté Chaud is a Vietnamese-French meat-filled pastry. If you've ever had a Chinese bao zi (steamed pork bun) think like that, except instead of a steamed outer soft bun, a crispy puff pastry shell. And instead of whatever is in a Chinese bao fillings, French pâté and ground pork and onions. Think of it like a meat ball wrapped in flaky pastry dough. Anyway, they are delicious. So delicious that drug-sniffing dogs at the airport confiscated a few from my mom when she tried to bring some back home from Paris for me back in the 90's. I think the TSA detained my mom for like 1 hour. And I guess she's not the only victim of hungry drug sniffing dogs: http://www.bbc.com/news/uk-36041316
Pâté Chaud Recipe*
Pâté Feuillete (puff pastry):**
- 180 g. ice water
- 550 g. (bread/all purpose?) flour
- 1 egg
- 1 tbs. butter
- 250 g. margarine
- 400 g. ground pork
- 100 g. canned pate
- 200 g. onion
- 1&1/2 tsp salt
- 1/2 tsp. MSG (can omit/substute with salt)
- pepper and sugar
- Gently mix all dough ingredients except margarine together until combined.
- Roll out dough and spread margarine on top.
- Fold into thirds. Roll out. Fold into thirds the other direction. Wrap and refrigerate for 20 minutes. Repeat x 2.
- Cut circles out of dough**. Fill with filling and seal edges with egg wash and your fingers. Crimp edges with a fork. Brush tops with egg wash.
- Bake at high temp (425*F) for first 10 minutes, then decrease oven temp to 325F until cooked through, about 20 more minutes.