2 1/4 c. all purpose flour
1 cup water
1 teaspoon salt
1/2 cup butter, margarine, or shortening (soft, not melted)
1 beaten egg (optional)
Filling: Cooked ground or stew beef; chicken; codfish
Vegetarian filling: spinach and feta or scrambled egg; onion, tomato and cheddar or parmesan; etc (the possibilities are endless!)
Combine flour and salt, pour water over mixture.
Stir together until you get a rough ball of dough.
It will seem dry, but do not add more water.
Let the dough sit a few minutes so it can absorb the water.
Knead the dough until all the flour is worked in.
Let the dough rest covered in the fridge at least 30 minutes, up till overnight.
Roll the dough out ona floured surface as thin as possible without tearing it (approx.
15 in.x 12 in.) Spread half your shortening over the dough, fold in thirds, spread with a little more butter then fold in half.
Roll it out again as thin as before.
Spread on the rest of the butter, fold the dough the same way againand let it rest in the fridge, about 30 min.
Preheat your oven to 350F.
Roll the dough out again to your desired thickness (approx 13x9 surface) and cut into squares or rectangles of your desired size.
Top with filling, fold dough over and pinch the edges shut.
Place your pates on a cookie sheet side by side (I like them to be touching and then I split them apart when they're ready but you can leave space around them if you like)
At his point you may want to brush some beaten egg over the pates to give them color, but you don't have to. Bake for 20-30 min (watch them for desired color), and voila! Pates freeze well, just pop them back in the oven till heated through (but you probably will never have any leftovers!)
Email me if you liked this recipe
Reply to Msg 3305
Topic: Haitian Pate
Posted by Ti-malice on 7/29/08 8:10 PM
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