Blue Plate Special - Pate Chaud

Thanks for joining me today as I explore more fun with puff pastry!

Seriously, you could wrap just about anything in puff pastry and I would be over the moon so it was no surprise that I fell hard for a great Vietnamese treat that my husband made for me a few years ago - pate chaud. It's basically a little savory meat pie that the man of the place remembered from his childhood. It's the perfect blend of Vietnamese cooking with French influence. 

And it's pretty darned easy to make too!

Just a few ingredients - chopped onion, shredded carrot, minced garlic and pork. We cheated a bit and used a breakfast sausage. The liquid is nuoc mam, Vietnamese fish sauce. There are easy recipes all over the Internet. The man of the place uses more garlic in his nuoc mam than you typically find at Vietnamese restaurants and let me tell you, it's amazing.

Mix all these together and fry them up till the sausage is no longer pink. 

Now comes the fun part

roll out the yummy puff pastry (have I mentioned how much I LOVE puff pastry?) and cut along the fold lines. The man wants me to mention that it's best to dust your cutting service with flour before you open up the pastry to keep it from sticking.

Pile up a clump of the meat mixture (I'm thinking that clump is not the correct term but I'm too tired right now to come up with a more appropriate one) on the bottom half of the pastry. Because it was pre-cooked, it was a bit crumbly this time. We might try not cooking the mixture next time and just trust that it'll get fully cooked during the baking process. If my next blog post is from the hospital, you'll know that didn't work.

Fold the pastry strip over the meat mixture and use a fork to seal the edges. You can beat up an egg and brush it along the edges before folding just to glue things together before you start forking. We actually forgot that step so the little bowl of egg wash in the background is mainly there for show at this point.

Really important step - take a knife and cut a couple of vents in the top so that you don't end up with exploded pie guts all over your oven.

I probably should have mentioned this at the beginning - pre-heat your oven to 400. Put the pretty pies on a baking sheet and pop them in the oven for 20 minutes. Pull them out and brush that egg wash all over the top (see, it wasn't purely there for show in the earlier picture) and then put it all back in the oven for another 5-ish minutes until it's all golden brown and crunchy.

Seriously, these are amazing. They are the perfect winter evening comfort food.

Usually these pies are round and smaller than the ones we've made. All you do is use the biscuit cutter to make 2 round circles for the top and bottom crusts. We decided to make a quick and easy version that I prefer because there is more room for filling.

Voila, here's today's Blue Plate Special!

WTF: chocolate croissants

One of the nicest parts of having a husband that grew up in France is that he frequently craves the food of his childhood. A few weeks ago it was Bastille Day and he had a craving for a chocolate croissant (or as Mr. French likes to remind me - petit pain au chocolat) and he couldn't find one at any of our local bakeries. Not one to take no for an answer, he proceeded to figure out how to make them for himself.

I took pictures of the entire process to share with you. They are really easy to make, I figure even I could do it...but why would I want to when I have my own personal French chef? ;-)

just a few ingredients away from warm, melty, chocolate croissants!



Lightly flour your surface, unfold the puff pastry sheet and then cut in 3 pieces by following the fold lines

measure about 7 inches and cut the rest off to use for something else

fold over a little at the top



brush on an egg wash at the bottom. this will be your "glue" later

line up your chocolate chips, keep them in the middle when it's all folded over

fold over and press down just a little on the bottom where the egg wash was brushed. don't press too much or it won't puff up in the oven

preheat the oven to 400

set the timer for 20 minutes

put those babies in the oven

about five minutes before time is up, pull them out and quickly (and lightly) brush the entire croissant with egg wash, then put them back in the over for the final 5 minutes



DING! They're done!

Make sure you let them cool down a bit before devouring or else you'll burn your mouth...then again, maybe it's worth a little pain.

Now Wasn't That Fun?

and yummy too!