Vegan Pâté Chaud (Vietnamese Meat Pastries) Recipe
Introduction
Vegan Pâté Chaud is a delightful twist on traditional Vietnamese meat pastries, made entirely plant-based. Crispy, flaky puff pastry encases a savory, flavorful vegan filling that’s perfect for snacks or appetizers. These little pastries are sure to impress whether you’re serving guests or simply craving a tasty treat.
Ingredients
- 5.3 ounces vegan ground meat
- 1/4 cup vegan pâté
- 1/2 shallot, minced
- 1 clove garlic, minced
- 1 tbsp chopped green onions
- 1 tbsp chopped cilantro
- 1/2 tsp vegan fish sauce
- 1/4 tsp white vinegar
- 1/2 tsp sugar
- 1/4 tsp ground black pepper, adjust to taste
- 1/8 tsp salt
- 2 sheets vegan puff pastry (about 16 ounces / 450 g)
Instructions
- Step 1: Preheat your oven to 355°F (180°C) and line a baking sheet with parchment paper. Set the sheet aside.
- Step 2: In a large mixing bowl, combine the vegan ground meat, vegan pâté, minced shallot and garlic, green onions, cilantro, vegan fish sauce, white vinegar, sugar, black pepper, and salt.
- Step 3: Mix the filling ingredients thoroughly with a wooden spoon or spatula until well combined. Taste and adjust saltiness if needed, then set aside.
- Step 4: Using a 3-inch (about 8 cm) round fluted cookie cutter or a glass, cut out 16 rounds from the vegan puff pastry sheets. Arrange 8 rounds on the prepared baking sheet, leaving about 2 inches (5 cm) of space between each.
- Step 5: Place approximately 1.5 tablespoons of the filling in the center of each round. Lightly moisten the edges with water using your finger, then top each with another puff pastry round and press firmly to seal.
- Step 6: Brush the tops of the pastries with vegan milk using a pastry brush to help them brown beautifully during baking.
- Step 7: Bake the pâtés chauds for 20-25 minutes or until they turn golden brown. Once baked, allow them to cool for 15-20 minutes before serving.
Tips & Variations
- For an extra crispy crust, chill the assembled pastries in the refrigerator for 15 minutes before baking.
- Feel free to add finely chopped mushrooms or water chestnuts to the filling for added texture.
- If you don’t have vegan fish sauce, substitute with soy sauce or tamari for a similar umami flavor.
- Serve with a side of vegan mayonnaise mixed with a little sriracha for dipping.
Storage
Store leftover pâtés chauds in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in an oven at 350°F (175°C) for about 10 minutes until crisp and heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought vegan ground meat for this recipe?
Yes, store-bought vegan ground meat works perfectly and saves preparation time. Just make sure it has a firm texture suitable for mixing with the other ingredients.
Is it possible to freeze the pastries before baking?
Absolutely. Assemble the pâtés chauds, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
PrintVegan Pâté Chaud (Vietnamese Meat Pastries) Recipe
Vegan Pâté Chaud are delightful Vietnamese-inspired vegan meat pastries made with seasoned vegan ground meat and pâté encased in flaky vegan puff pastry. These golden-baked treats offer a perfect blend of savory herbs and spices, ideal as appetizers or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 pastries 1x
- Category: Snack
- Method: Baking
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Filling
- 5.3 ounces vegan ground meat
- 1/4 cup vegan pâté
- 1/2 shallot, minced
- 1 clove garlic, minced
- 1 tbsp chopped green onions
- 1 tbsp chopped cilantro
- 1/2 tsp vegan fish sauce
- 1/4 tsp white vinegar
- 1/2 tsp sugar
- 1/4 tsp ground black pepper (adjust to taste)
- 1/8 tsp salt
Dough
- 2 sheets vegan puff pastry (about 16 ounces / 450 g)
Other
- Vegan milk, for brushing
Instructions
- Preheat Oven: Preheat your oven to 355 °F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Filling: In a large mixing bowl, combine the vegan ground meat, vegan pâté, minced shallot and garlic, chopped green onions and cilantro, vegan fish sauce, white vinegar, sugar, black pepper, and salt. Stir thoroughly using a wooden spoon or spatula until the mixture is evenly incorporated. Taste and adjust seasoning as needed.
- Cut Puff Pastry: Using a 3-inch (approximately 8 cm) fluted round cookie cutter or a glass, cut out 16 rounds from the vegan puff pastry sheets. Place 8 pastry rounds on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Assemble Pastries: Spoon about 1.5 tablespoons of the filling into the center of each pastry round. Lightly moisten the edges with water by dipping your finger, then place another pastry round on top. Press firmly around the edges to seal each pastry completely.
- Brush with Vegan Milk: Using a pastry brush, lightly brush the tops of each pastry with vegan milk. This step helps achieve a beautiful golden brown finish during baking.
- Bake: Bake the assembled pâtés chauds in the preheated oven for 20-25 minutes or until the pastries are puffed up and golden brown.
- Cool and Serve: Remove from the oven and allow the pastries to cool for 15-20 minutes before serving to ensure the filling sets and the pastries are easier to handle.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving for best taste.
Notes
- Use a fluted cookie cutter or a glass to make uniform pastry rounds for even baking.
- Adjust the seasoning of the filling to your taste before assembling pastries.
- Moistening pastry edges with water is crucial for a tight seal and to prevent filling leakage.
- Vegan milk brush ensures a nicely browned and glossy crust.
- These pastries can be made ahead and refrigerated, then reheated in the oven to maintain crispiness.
Keywords: Vegan Pâté Chaud, Vietnamese Pastries, Vegan Meat Pastries, Puff Pastry Snacks, Vegan Appetizers
