Pate Laviann is a delicious, savoury snack from Mauritius with its roots tracing back to France. Different variations of this hot, flaky pastry can be found in other countries like Vietnam (Bánh Patê Sô) through French colonisation. This recipe is the Mauritian version, made with a flavoursome beef filling.
INGREDIENTS
10
RECIPE STEPS
10
TOTAL TIME
1 h 10 m
Why You Need This Recipe
- Fast & easy: Our easy recipe uses ready-made puff pastry.
- The old-fashioned way: Traditional Pate Laviann is very hard to find in Mauritius. Make your own at home instead.
About Pate Laviann (Bánh Patê Sô)
The earliest records of Pate Laviann can be dated back to 1868 where French chef, Urbain Dubois describes Pâté-Chaud à la Marinière as a moulded meat pie. However, this wording is no longer used in modern French.
Pate Laviann in Mauritius
Unfortunately, very little can be found about how this bakery staple came to be a part of Mauritian culture. Nonetheless, biting into one of these hot, flaky pies certainly brings back happy memories of standing in front of Patisserie Golden in Beau Bassin.
Bánh Patê Sô in Vietnam
Bánh Patê Sô is a popular snack food in Vietnam and can be found at many bakeries and street food stalls throughout the country. It is often enjoyed as a breakfast food or as a mid-day snack, and can be eaten hot or cold.
In recent years, Bánh Patê Sô has also gained popularity in other parts of the world, particularly in areas with a significant Vietnamese population.
Star Ingredient
Puff Pastry
Puff pastry is a versatile and delicious ingredient that can elevate any dish it is used in. Whether sweet or savoury, this buttery pastry has been a staple in European cuisine for centuries and is now enjoyed all over the world.
READ MORE: How puff pastry was invented and why it is so flaky →
Other ingredients
- Onion
- Bacon, optional
- Mince Beef
- Dry Sherry
- Salt & Pepper, to taste
- Rice Bran Oil
- Corn Flour
- Egg, beaten
- Milk, to brush pastry
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
Should I make my own Puff Pastry for this recipe?
Making your own puff pastry from scratch is a lengthy, but satisfying process. If you’d like to try it for the sake of the experience, please go for it. I can assure you it brings so much joy when your airy, buttery creation comes out of the oven. However for this recipe, I used store-bought puff pastry and the results were still mouth-wateringly delicious.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Pate Laviann.
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Scroll to the bottom for the printable recipe card
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How to Serve Pate Laviann
Pate Laviann is a very popular tea time snack in Mauritius. Serve it with a glass of hot milk tea and some other gajaks such as Gato Pima.
Recipe FAQs
Can I make my own puff pastry?
You can definitely attempt to make your own puff pastry but it is a very time-consuming process. For this recipe, we would recommend using store-bought sheets of puff pastry.
I don't eat pork. Can I still make this recipe?
If, like a lot of Mauritians, you don’t eat pork, you can definitely leave the bacon out of this recipe. It will still taste delicious!
What are some substitutes for dry sherry?
If you can’t find Dry Sherry, Sauvignon Blanc, Pinot Grigio and Dry Madeira are great substitutes.
What are some alternatives to cornflour?
If you don’t have cornflour, you can also use potato starch, rice flour or tapioca flour.
Printable Recipe Card
Pate Laviann (Bánh Patê Sô)
Equipment
- Pastry brush
Ingredients
- 6-10 sheets puff pastry
- 1 onion medium, finely chopped
- 2 rashers bacon
- 500 g mince beef
- 2 tbsp dry sherry
- salt to taste
- pepper to taste
- 2 tbsp rice bran oil
- 1 tsp corn flour dissolved in small quantity of water
- 1 egg beaten
- milk to brush pastry
Complete Recipe Steps
- Allow the pastry sheets to defrost on a flat surface. Take care not to bend the frozen sheets as they will break.6-10 sheets puff pastry
- Finely chop the onion. Trim the bacon rashers of all fat and finely chop to same consistency as the minced beef.1 onion, 2 rashers bacon
- Mix the minced beef, finely chopped onion and bacon together. Add 2 tablespoons of dry sherry. Mix well. Season with salt and pepper to taste.500 g mince beef, 2 tbsp dry sherry, salt, pepper
- Heat 2 tablespoons of vegetable oil in a saucepan over medium high heat. Stir in the minced beef and bacon mixture. Cook until minced meat starts to brown, using a wooden spoon to continually break up the meat. Mix cornflour in small amount of water. Stir cornflour into meat mixture just before removing from heat. This will thicken the sauce.2 tbsp rice bran oil, 1 tsp corn flour
- Cook for a further 1-2 minutes, then remove from heat and allow to cool.
- Whisk the egg, then add to meat mixture when sufficiently cooled. Mix well. The egg will help to bind the meat together.1 egg
- While the minced beef and bacon mixture is cooling down, use a cup or cookie cutter to cut circular pieces out of the softened puff pastry.
- Preheat oven to 180ºC or 360ºF. Brush one piece of puff pastry with water, then place on top of another piece face down to form a thicker base. The water will ensure the pastry sticks together even when cooked. Using a small spoon put some of the minced beef and bacon mixture on the centre of the two round pastry pieces leaving a 1cm ring around the outside edge.
- Brush the outer clear space of the pastry with water. Place another round piece of puff pastry on top. Gently press around the outer edge with the back of a fork to seal all three round pieces of the pastry together. Gently prick the top pastry round with a small fork. Place the finished pâté on an oven tray lined up with baking paper. Repeat for the remaining puff pastry and minced beef and bacon mixture.
- Bake in oven at the mid position for 18-20 minutes. When patés are nearly cooked, brush with milk and allow to cook until the patés are a light golden brown.milk
This reminds me of my childhood. Thank you for sharing this easy recipe for Pâté Chaud. You’ve inspired me to make it at home!
Love this ‘pateso’ with my afternoon tea. 👍