How To: Bánh Patê Sô (Vietnamese Pastry Pie)

Hey Nibblers!

           Christmas is coming! Stress levels may be raging this time of year but, it's my favourite time of year. I love it for the food, the lights, the buzz and being able to sit down and relax with family. To celebrate, I wanted to post as many finger-licking recipes as possible for the #CountdownToChristmas!!
          This first recipe is one of my all time favourite things to make for a party or as a road trip snack. They're easy to make, so many different variations to choose from and always a crowd pleaser. 'Patê Sô' or also known as 'Pate Chaud' are French inspired and traditionally consisted of a pork filling with a flaky pastry exterior. They can be found in many Vietnamese bakeries and chicken and beef fillings are now also widely used. My aunty makes banging Patê Sô but, I've since adopted my own version and twisted it Nibble Nation style.

How To: Bánh Patê Sô

Yields approx. 90-108 Patê Sô pieces for every kilo of mince meat

Recipe below will yield approx. 54 Patê Sô pieces as I'm only using 500g of mince. Just double content if you want a larger yield. 

What you will need: 

Pastry sheet cut into 9 squares

- 6 sheets of ready to use puff pastry (You'll need at least 10-12 sheets if you're using a kilo of mince.)
- 500g of chicken mince (any other mince (pork, beef etc.) will work well)
- 2 Tbs. soy sauce
- 1 1/2 Tbs. garlic salt
- Approx. 420g of corn kernels and peas (canned or frozen. If canned, drain excess juices)
- 1 1/2 large onions, diced (The more onions, the more moist the mince comes out)
- 2 tsp. pepper
- 3 egg yolks (One egg yolk can wash about 20 Patê Sô pieces so all depends on how many you want to bake in one go)

How To:

Marinated mince

1. Mix chicken mince, soy sauce, garlic salt, pepper, diced onions, corn kernels and peas together until well combined and then set aside to marinate for at least and hour
2. Leave puff pastry sheets to defrost for about an hour before use to make it more pliable
3. Pre-heat oven to 150 degrees Celcius or 300 degrees Farenheit fan-forced about 30 minutes before baking
4. Cut puff pastry sheet into 9 relatively equal square pieces
5. Add one heaped tsp. of marinated mince into the middle of the puff pastry square
6. Fold diagonal corners together to form a triangle and press firmly to ensure pastry is sealed on all sides
7. Using a fork, decorate edges to create grooves for visual purposes (optional)
8. Repeat steps 4-7 until pastry/ marinated mince is used up
             Note: you can make Patê Sô pieces in advanced and freeze them until you need them. No need to defrost, just give them a quick egg-wash, pop them into the oven and they're as good as a fresh batch.
9. Break adequate amount of egg yolks to wash over pastry to achieve the amazing golden brown colour (Use those egg whites for some healthy scrambled eggs or a mousse.)
10. Pop into the pre-heated oven for about 25 minutes or until golden brown and enjoy!

One heaped tsp. into the centre of each square

Seal those corners by pressing firmly

Decorate the triangle Patê Sô

Egg washed and ready for baking!

Eat me!

         These taste amazing and I can't help but gobble a few when they're piping hot. I also love that I can make these in advanced and bake them whenever I need them. So, when I know I have guests coming over or a party coming up and know I'll be stuck at work, I just make a bunch in bulk a week ahead and bake them for when I need it. People will definitely woo over them and think you got down and dirty to make these.
         Hope you enjoyed the first recipe of my #CountdownToChristmas series! Be sure to leave a comment below if you have any questions or if you have tried this recipe out for yourself.

Nibble Away,
          Jo

'The Pie Tin' Review

Hey Nibblers!

         Oh, the good humble pie. Shared with great company and there's nothing in the world that you could ever ask for. Tucked away behind the bustle of King St, Newtown is one of the best places I've been. Despite being hidden away, it draws quite the crowd so don't be too hopeful for seating if you're thinking of going during peak hours. Great for a small gathering of 2-4 friends if you're lucky enough to grab a table as you can share the different sides and pies with each other
         'The Pie Tin' offers an amazing selection of sweet and savoury pies that are made fresh in store each day. Service is quick and friendly and side portions are so generous. It's a real bang in your buck.

'The Pie Tin'
Where: 1a Brown St, Newtown, Sydney                                  Website: http://www.thepietin.com.au/

]

Pie and drink selections/ prices can be found on their website

Inside 'The Pie Tin'

             I ordered the 'Sicilian style chilli lovers sausage with white bean' with a side of 'Kumera' chips (Sweet Potato Chips). My foodies in crime Thao and Jacky ordered the 'Sweet roasted duck with seasonal vegetables' with a side of 'coleslaw' and 'potato salad' and the 'Slow roasted shredded pork with apple and bbq sauce' with a side of 'chips.' We also ordered the 'Whipped lime pie' and 'Snickers Pie' to share. All up it was $55.60 for the five pies and sides so great value for the gourmet quality.

'Sicilian style chilli lovers sausage with white bean' with a side of 'Kumera' chips (Sweet Potato Chips)

          There's self-serve sauces, napkins, cutlery and water which makes it a relaxed home-like atmosphere. My pie came out piping hot. The pie lid was flaky and had absorbed the spicy tomato based sauce filling. There's so much flavour packed in the filling that I don't think you need any extra accompanying sauces. There were visible sausage pieces in my pie so you can really see the ingredients that are going in. I only had a spoonful of Thao & Jacky's pies but, from their feedback, they definitely enjoyed their experience.

'Sweet roasted duck with seasonal vegetables' with a side of 'coleslaw' and 'potato salad

'Slow roasted shredded pork with apple and BBQ sauce' with a side of 'chips'

         In terms of sides, the 'Kumera' chips were crisp and perfectly seasoned. They fried our batch fresh so it really enhanced our experience. The normal potato fries were equally appetising. Great seasoning and really fluffy inside. If you're a fan of 'Potato' and 'Coleslaw' salads, you'll definitely like the ones at 'The Pie Tin.' Both are packed with flavours and taste extremely fresh.
        By this stage, we were all pretty stuffed but, we still had two dessert pie slices to pig through. The 'Whipped Lime Pie' was light and full of zesty flavour. The fruity flavour was great in countering the intense flavours from the savoury pies. Great for sharing and with a spot of tea because after about 5 spoonfuls, I was sugar overloaded.

'Whipped Lime Pie'

       The 'Snickers' Pie was sensational. Again, I would of loved it with some tea but, the peanut-caramel flavour was on point. Creamy and with peanut chunks in the mix, it's definitely one for the sweet tooth lovers. Melt-in-you-mouth goodness.

'Snickers' Pie

       I loved my experience at 'The Pie Tin' and would gladly go again and introduce it to anyone else. Portions are so generous that next time, sharing one side is enough if you want to do the whole sweet and salty taste test. Leave a comment down below with your favourite pie place or what your favourite pie filling is!

Nibble Away,

          Jo