• Cathy Bui from Chopsticks Alley Eats Facebook

Pâté Chaud Recipe


Pastry Dough:

2 cups all-purpose flour

2 sticks butter

1 tsp salt

1 cup cold water

Cut butter in small cubes and freezes 1 hour

Add the frozen butter to the flour until they're covered.

Make a well in the center of the flour & pour half cup cold water slowly.

Make sure the flour absorbing the water and also squeezing the butter so it breaking a bit.

Then add the rest of the water and continue to mix all together.

You need rolling pin and shape into a rectangle. (Make sure to used flour when work, otherwise is sticky)

Fold the dough in third in the width, folding the bottom third up, toward the center, and the top third down on top of the folded bottom layer.

Wrap in plastic sheet and place in fridge for 30 minutes.

You need to repeat this step 5 more times.

And finally you notice the dough is smooth.

If you want to use the same day, leave in fridge for 1 hour before using it.

Otherwise, wrap the dough in a few layers of plastic wrap so it does not create a crust when refrigerated.

And put in freezer.

Filling:

1/2 - 1lbs ground pork

1 tsp pate

1/2 cup chopped onion

1 tbsp chopped blk fungus (need soak beforehand)

1/2 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp cooking wine

Mixed all together and put in the dough baked for 325 degrees for 30-40 minutes.Save

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