Shorter work week plus an exciting new blogging adventure? I’ll take it! Farrah and the ladies of Foodie Friday have graciously invited me to be a fellow co-host of their weekly link-up, and I’m ecstatic to be a part of it.
This week’s theme is “savory breakfast”, and I couldn’t help but think of my favorite childhood (okay, and adulthood) Vietnamese pastry.
This cute little puff pastry pie is called bánh patê sô. Buttery, flaky puff pastry filled with a savory meat mixture (generally pork). Almost every time I visit family back home, we stop by Eden Center in Falls Church so that I can grab some for the trip back to Charlottesville.
There are times when my stomach grumbles for a sweet-tasting breakfast: French toast, crepes with Nutella, or a batch of blueberry banana pancakes. Other times? Scrambled eggs, breakfast potatoes, or this Vietnamese puff pastry pie. Easy to make and quick to re-heat, these are a nice breakfast (or snack) option that remind me of home.
Yes, I realize that I’m about to share the recipe (which, by the way, is adapted from my wonderful Auntie P) for a not-so-healthy food item. Puff pastry is generally made with white flour and lots (I repeat: LOTS) of butter. I used chicken instead of pork, which increases the health value by a bit. However, the puff pastry is my favorite part; I want to spread the goodness to your kitchen while maintaining as much authenticity as possible. Either way, it’s about balance, right? For me, I can accept the fact that I love butter, dough, and sweets (or savory puff pastry pies) and not go overboard 24/7.
- 3/4 lb ground chicken
- 1/2 yellow onion, finely diced
- Soy sauce, to taste (I used about 1-2 teaspoons)
- Kosher salt
- 1/2 tablespoon freshly ground pepper
- 1 package puff pastry sheets (contains 3 sheets)
- 1 egg, for egg wash
- Up to 1/2 tablespoon sugar
- 1-2 tabelspoons Liverwurst or pate
- Mix chicken, onion, soy sauce, salt, pepper, sugar, and pate in a medium bowl. Taste-test by placing a small bit of the meat mixture on a plate and cooking in microwave. Adjust according to taste.
- Meanwhile, defrost puff pastry according to directions on package and preheat oven to 400 degrees F.
- To assemble pies: using a knife, cut each puff pastry sheet in half. Set aside three. Line three 1-tablespoon portions of meat mixture onto each of the remaining three puff pastry sheets.
- Place one puff pastry sheet over-top of the ones topped with meat. Using a knife, separate sheets into nine pies. Crimp edges with the edge of a fork, and top each pie with egg wash.
- With a toothpick, poke a tiny slit at the top to allow steam to release while baking.
- Bake for 16-20 minutes or until pies are golden brown. Cool slightly before serving.
- Pies can be stored in an airtight container and reheated in a toaster oven/oven.
- What’s your favorite savory breakfast dish?
- Tell me about a restaurant/food item you have to get when you visit your hometown…
- It’s Friday! Any plans this weekend?
- What’s one food item you can accept in its not-so-healthy form?