Bánh Patê Sô (Vietnamese Meat Pie)

Grab some ground pork and store-bought puff pastry and make my favorite savory puff pastry snack, Bánh Patê Sô, with me. It is so good! It’s also the perfect portable snacks to make and bring to your next family gathering or party this holiday season!

I used a cup to cut the puff pastry into circles and loaded the puff pastry circles with a tablespoon of the pork and pate filling. I baked the Vietnamese meat pies in my countertop oven until golden brown. The Bánh Patê Sô turned out great!

Check out my Instagram Reel to see how I made Bánh Patê Sô.

Ingredients (Makes 18):
2 17-ounce packages of frozen puff pastry sheets
1 pound ground pork
1 2.65-ounce can of cured pork liver pate
1 shallot, finely minced
1 tablespoon cornstarch
1 tablespoon fish sauce
1 teaspoon black pepper
1 teaspoon sugar
Pinch of salt
1 egg, for egg wash


Make Filling – Add ground pork, cured pork liver pate, shallot, cornstarch, fish sauce, black pepper, sugar, and salt to a small bowl and mix well.

Make Bánh Patê Sô – Thaw puff pastry dough sheets. Make 36 circle-shaped puff pastry dough using a cup. Add a heaping tablespoon of filling onto the middle of a circle-shaped dough. Top with another circle-shaped dough and press the edges together until sealed. Repeat until all the precooked Bánh Patê Sô are made. Brush a layer of egg wash onto each savory pastry.

Bake Bánh Patê Sô – Preheat countertop oven to 350 degrees. Bake Bánh Patê Sô for 25-30 minutes or until golden brown. Cool for at least 15 minutes and enjoy.


  • Eliminate the step to make circle puff pastry dough by making Bánh Patê Sô squared.
  • Crimp the edges with a fork for prettier presentation.
  • Substitute your favorite ground protein for ground pork.

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