These flaky, buttery, meaty Pâté Chaud/Bánh Patê Sô are one of my all-time favorite Vietnamese snacks. I could easily eat a dozen in one sitting. They’re seriously addictive and the combination of flavors and texture in every bite hits just right. Fresh out of the oven is pure perfection! I prefer pork filling, but have seen chicken and mushroom used as well! They also make a great appetizer or potluck snack. My daughter was so happy I made a hot dozen savory meat pies for her to bring to school and share with her friends. No Limit Tip: To save time, skip the round cuts and just fill puff pastry rectangles. Ingredients (Makes 18): 2 17-ounce packages of frozen puff pastry sheets 1 pound ground pork 1 2.65-ounce can of pork liver pate 1 shallot, finely minced 1.5 tablespoons fish sauce 1 tablespoon cornstarch 1 teaspoon black pepper 1 teaspoon sugar Pinch of salt 1 egg, for egg wash Steps: 1. Mix filling ingredients and set it aside 2. Use a cup to make 36 circle-shaped puff pastry ...