Vegan 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
Scale
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
