Pate Chaud or Pate So is a Vietnamese meat pie typically baked in a puff pastry dough. If you’ve ever been to a Vietnamese deli, you can usually find these up front in the warmer ready for your enjoyment. It typically is made from ground pork or chicken and is the perfect appetizer, snack, or party food.
- 1 pound ground pork
- 1 tablespoon oyster sauce
- 1 tsp garlic powder
- 1/2 cup finely minced onions
- 1/3 cup peas/carrots (optional)
- 1 1/2 tablespoons sweetener
- 1/4 pate (option)
- salt/pepper to taste
- 6 sheets of Cutdacarb (or lavash) wraps, each cut into strips
- 2 egg yolks, whisked
- Mix all of the filling ingredients thoroughly.
- Take a small piece of the raw filling and microwave for 30-45 seconds (or until cooked through) and taste test. Adjust the taste to your preference.
- Place a strip of Cutdacarb on a cutting board. Place about 1-1 1/2 tablespoons of the filling in the bottom right hand corner of the wrapper. Fold the bottom right corner over to the left side of the wrapper to form a triangle. Follow the fold of the wrapper and continue folding until you reach the end of the wrapper. Set aside. Repeat for the remaining filling and wrappers. See the diagram below for a visual aide.
Place the wrapped pate chaud into the air fryer rack seam side down. Air fry at 325 degrees for 10 minutes, flip, and continue air frying for another 10 minutes.
- Remove the pate chaud from the air fryer and brush the egg wash over the top of the pastries and then air fry for another 5 minutes. The internal temp should be 165 degrees F (or not pink).