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Requests for Recipes
 CaribbeanChoice : Food, Cooking & Dining : Requests for Recipes
Message Icon Topic: Pate' Recipe Needed Post Reply Post New Topic
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Friendly
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Quote Friendly Replybullet Topic: Pate' Recipe Needed
    Posted: 19 Mar 2010 at 12:08pm

Does anyone have a recipe or two for "Pate'". Not the pate' thats common in French or Belgium cuisine. But much like the Jamaican beef patties. The type being sought normally has hamburger meet, onions, peppers, etc. as its main ingredient. And unlike the Jamaican ones the dough is fried. This type is more common in the US Virgin Islands and the British Virgin Islands.

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Quote caymanian Replybullet Posted: 15 Apr 2010 at 9:13am

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery.

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Quote caymanian Replybullet Posted: 15 Apr 2010 at 9:15am
  • 2 lbs ground beef
  • 1/2 teaspoon Accent
  • 8 sprigs of thyme
  • 2 ozs escallion
  • 2 small hot peppers
  • 1 teaspoon paprika
  • half a loaf french bread
  • 1 teaspoon salt

METHOD:

  1. Grind escallion and hot peppers in a mincing mill.
  2. Add to ground beef with salt.
  3. Place meat in a saucepan making a well in the center into which place 4 sprigs of thyme.
  4. Cook without adding any water or fat until meat has lost its broth and only certain amount of oil remains.
  5. Pour off excess oil and add this to the paprika to be used later on, strained for coloring meat.
  6. While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving water.
  7. Pass bread through mincing mill and return the ground bread water with 4 sprigs of thyme and cook until bread is dry.
  8. Combine meat and cooked bread.
  9. Add color, paprika in sufficient quantity to color the meat to taste.
  10. Cook together for a further 20 mins.
  11. Add Accent . Remove from fire.
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Quote Friendly Replybullet Posted: 16 Apr 2010 at 7:40am
Many thanks! Are there any recipes for the dough that you'll like to share? Again many thanks.   Big%20smile
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Quote sandra Replybullet Posted: 03 Mar 2011 at 4:39pm
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Quote Scott Replybullet Posted: 03 Mar 2011 at 10:18pm
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Quote sandra Replybullet Posted: 15 Mar 2011 at 6:38am
US Virgin Islands: Meat Pate


Meat Pate
Step I. Pastry
4 cups flour
4 level tablespoons unsalted vegetable shortening
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup water

Directions:
Mix dry ingredients in large bowl. Cut in shortening with knives or pastry blender. Add water gradually to form a soft dough. Knead gently on a floured board for a few minutes. Cover and let rest for about 10 minutes. Shape into small balls, roll out and cut into size circles desired for turnovers.

Step II. Filling
1/2 lb. lean ground pork AND
1/2 lb. ground beef OR
1 lb. ground beef (omitting pork)
1 large sweet pepper
1 medium onion
1 tablespoon minced celery
1 tablespoon minced parsley
2 tablespoons margarine
1 clove garlic, crushed
Hot pepper to taste (optional)
1/4 cut tomato paste
1/4 teaspoon Oregano
1 tablespoon fine bread crumbs

Sauté pork in margarine until brown, usually about 10 minutes, add beef and continue cooking another 5 minutes. Add remaining ingredients. Cook for a few minutes longer (make sure beef is cooked, no longer pink) If filling seems very dry add a little water.

Step III. Prepare and Cook
Place filling on each circle of dough, leaving edge bare, moisten edge with water, turn over and seal meat inside dough by pressing moist edge together with fork. Fry in hot deep fat, until dough in golden brown.



I asked for all things so that I might enjoy life; I was given life so that I might enjoy all things
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Quote ganeshagro Replybullet Posted: 26 Apr 2012 at 3:38am
Nice recipe. Pastry is my favourite & this is looking more tasty & soft. Thanks for this sharing.
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