Pâté chaud is a savory hand pie, filled with ground pork, herbs and spices, wrapped in flaky puff pastry. Along with bear meat in this recipe, I added pork for the fat and texture. You can adjust the ratio here however you like and go down as much as 20 percent. This recipe makes a huge batch, so make it a party! If not, cut down the recipe as you like.
For the best table fare, look for meat from bears that have been foraging on berries and not on fish.
This pâté chaud recipe reminds me of my childhood. My mom made these all the time while I was growing up, and I was reminded of them again recently. It is a classic example of French-Vietnamese cuisine and...