Pâté Chaud French Savory Pastry
Pâté Chaud French Savory Pastry

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pâté chaud french savory pastry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

These savory French pastry recipes are possible to make at home. Once you've mastered the classic version you can experiment and play with your own combination of savory ingredients. Served with a salad, a slice of this pie is a substantial and filling meal.

Pâté Chaud French Savory Pastry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Pâté Chaud French Savory Pastry is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook pâté chaud french savory pastry using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pâté Chaud

French Savory Pastry:

  1. Make ready 3/4 lb minced pork
  2. Get 1/2 container Pate (you can buy from Lee’s Sandwich)
  3. Get 1/2 TBSP oyster sauce
  4. Get 1/2 TBSP salt
  5. Make ready 1 medium onion
  6. Prepare 2 TBSP bread crumbs
  7. Get 2 large egg yolks
  8. Take 1 TBSP canola oil
  9. Take 3 packages puff pastry

Presenting a Savory French Tart made with Pate Brisee is a triumph for me as I have made Canadian prairie pies all of my life. I didn't know what pâté chaud (bánh patê sô) was called when I was growing up; I always just called it the "hat pie" because the ones my mom purchased looked like little hats. Chef Francis Derby of the Cannibal restaurants makes pate en croute. Bánh patê sô (Vietnamese: [ɓǎjŋ̟ paː te ʂo], "hot pastry pie"), also known as pâté chaud (French pronunciation: [pate ʃo]), is a Vietnamese savory puff pastry.

Steps to make Pâté Chaud

French Savory Pastry:

  1. Thaw pastry following instructions from package.
  2. Mince onions. Cook with some oil until translucent and lightly brown. Let it cool.
  3. Put pork, onions, bread crumbs, Pate and seasoning. Incorporate well. Do not over mix protein.
  4. In a bowl, put the egg yolks and 1 TBSP of canola oil. Mix well.
  5. Preheat oven to 350 degrees.
  6. Cut pastry into 9 equal parts. Put a heaping spoon of filling in the middle. Brush some egg yolk around. Put another piece of dough on top. Gently push down the edges to stick them together. Using a fork, gently push around the edges.
  7. Put on baking pan. Brush some egg yolk on top. Put in oven for 10 minutes. After 10 minutes, remove pastry, brush egg yolk a second time, turn oven up to 400 degrees, cook for another 10 minutes.
  8. Good for breakfast with a cup of hot coffee. 😊

The pastry is made of a light layered and flaky exterior with a meat filling. This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies. Tip the pastry out onto a floured work surface and knead briefly until smooth. This pastry can be used for many savoury dishes including quiches, tarts and pies. Do you rave about pâté and cornichons?

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