PATE For the pastry: • Flour, 4 cups • Unsalted Vegetable Shortening, 4 tbs • Salt, 1/2 tsp • Baking powder, 1 envelope • Water, 1 cup For the filling: • Lean ground beef or saltfish, 1 lb • Sweet green pepper (finely chopped), 1 • Onion (finely chopped), 1 • Celery stalk (finely chopped), 1 • Parsley (minced), 1 tbs • Butter, 2 tbs • Garlic clove (minced), 1 • Hot pepper (finely chopped), 1 • Tomato paste, 1/4 cup • Oregano, 1/4 tsp • Kitchen Bouquet, 1 tsp Oil for frying (optional) For the pastry: Mix dry ingredients in large bowl. Cut in shortening with knives or pastry blender. Add water slowly 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 circles desired for the pate. For the filling: Sauté the meat in the butter until brown. Add remaining ingredients and cook for a few minutes longer. If the filling seems very dry add a little water. Let cool down before using. Place filling on each circle of dough, leaving edge bare, moisten edge with water. Turn over and seal meat inside dough by pressing moist edges together with fork. Fry in oil or bake, until dough is golden brown.
Posted on: Mon, 09 Sep 2013 02:55:58 +0000
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