After their colonization in Vietnam, the French left behind their love for bread, butter, pastries, etc. Overtime, Vietnamese cooks use their own adaptations of regional ingredients and create a fusion of French Vietnamese dishes that we all know and love today. Popular above all is the famous french baguette sandwich, the banh mi. From food trucks to Michelin star restaurants, banh mi is winning over America like mason jars have won their place at the dining room table. However, looking past the banh mi stand in most Vietnamese bakeries, you will find banh mi‘s less glamorous cousin, the pâté chaud. In French, pâté chaud literally means “hot pastry pie.” These savory puff pastries are so easy to make, and oh so delicious! INGREDIENTS 1 lb of ground pork 11 oz of pâté (You can make your own, or buy the canned pâté. I used 4 small cans.) 3 boxes of frozen puff pastries sheets (You can find these in the freezer aisle of your grocery store, next to the frozen desserts. I used Pepperidge Farm brand) 3 …