Pâté chaud
 |
|
| Type | Pastry |
|---|---|
| Place of origin | Vietnam |
| Main ingredients | Meat (pork, chicken, or beef) |
 |
|
Bánh patê sô (from obsolete 19th century French pâté chaud "hot pastry pie") is a Vietnamese and Haitian savory puff pastry. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork but chicken and beef are also commonly used now. This pastry is French-inspired but is commonly found in Vietnamese and Haitian bakeries both in Vietnam, Haiti and Miami and among the Vietnamese and Haitian diaspora overseas.
The masculine French noun "" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam. It was the same usage as in France at the time; for example, Urbain Dubois (1818-1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. However, this wording is now obsolete in modern French where a pie is designated pâtisserie, and pâté simply means "meat". The French noun pâté is grammatically masculine; the related feminine noun "" lacks a final accent on é; pâtes chaudes means "hot pasta" in modern French, whereas the equivalent of today's Vietnamese bánh patê sô, puff pastry, in France is pâte feuilletée.
...
Wikipedia