Pâté chaud
chicken, or beef ) |
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry.[1] 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 now commonly used. This pastry is French-inspired but is now commonly found in bakeries in both Vietnam and the diaspora, much like the Haitian patty.
Etymology
The masculine French noun "
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.[2] This wording is now obsolete in modern French where a pie is designated tourte, and pâté simply means "mixture of finely chopped meat".[3]
However, the more appropriate translation for the Vietnamese bánh patê sô would be "pâté en croûte", aka "mixture of meat in crust".
See also
References
- ^ Kelly Jaggers The Everything Pie Cookbook 2011 - Page 195 "Bánh Patê Sô (Hot Meat Pie)"
- ^ Urbain Dubois, La Cuisine classique Dentu - 1868 Page 212 "Pâté-chaud à la Marinière. (Dessin n° 54.) Foncez un moule à pâté-chaud, cuisez la croûte, en procédant comme il est dit pour le pâté-chaud à la financière; tenez cette croûte au chaud."
- ^ Larousse, Éditions. "Définitions : pâté - Dictionnaire de français Larousse". www.larousse.fr (in French). Retrieved 2019-07-19.