Polish chicken liver pate recipe

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Editor’s note: The Crucian Contessa is back with practical tips born of experience for one of our all-time favorite snacks. So without further ado, let’s get on with her Caribbean beef pate recipe!

Pates (pronounced Pah Tays) were my fast food growing up. After Hurricane Hugo blew away our high school cafeteria in ’89, lunchtime was trimmed down and simplified. Some days it was just a Pate, either beef or saltfish, and an “Island Dairies” juice box, either passion fruit, iced tea, or guava. Total Cost $2.00!!

What I remember about those pates was the crispy, crunchy dough with the raised welts và blisters fried into place where the hot oil met và melted the fat in the mixture in a puff of steam. Sigh… it was food heaven!


Ingredients – Meat Filling
1 Pound Lean Ground Beef1 Yellow Onion Diced5 Cloves of Garlic1/2 Green Bell Pepper1/2 Red Bell Pepper2-3 Seasoning Peppers2 Stalks Culantro or 2 Tbsp Cilantro1 Tsp Thyme2-3 Tbsp Tomato PasteHot Peppers, Salt & Pepper khổng lồ Taste

I have longed khổng lồ find the perfect Caribbean beef pate recipe ever since. I usually ran into pates that were too greasy, or too doughy, or packed with too much butter/shortening. None were able lớn capture the balance of textures for me of those high school pates.

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I am almost convinced that every culture has its version of meat encased in some size of delicious pastry. Spanish empanadas, Jamaican beef patties, French pastries, Italian calzones, British meat pies – we all understand that something special happens when dough and ground meats come together!

A thousand tries và a bag of flour later, I’ve bumped into the kind of Caribbean beef pate recipe that I couldn’t stop making. The kind of pate I craved for lunch và dinner. On the same day! The kind of pate I was dangerously testing và retesting khổng lồ make sure that I sacrificed và brought you, the reader, the very BEST Caribbean beef pate recipe!


Ingredients – Pate Shell
2 Cups All Purpose Flour1 Tsp Salt2 Tsp Sugar1 Tsp Baking Powder1/4 Cup Cold Shortening1/2 Cup + 2 Tbsp WaterOil for Frying1 Egg + 1 Tbsp Water for sealing the pate

Yes, I did it for the blog!!! I am STICKING with that story to justify the unholy amount of pates I “tasted” in arriving at this final version! Spiced và flavorful beef wrapped in a crimped, completely sealed, tender, flaky, pastry.

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The kind of beef you use can have a tremendous effect on this dish. I used local Senepole ground beef I bought at one of my favorite local meat shops, Annaly Farms. Senepole is very lean meat with strong beefy flavors. In fact, the Senepole Cow was bred specially for St. Croix to tolerate our warm weather. They feast on the grass in Crucian pastures, & the flavor of the beef is just beautiful. The only downside of Senepole is that it is incredibly tough. But the grinding process makes it perfect for pates!

I don’t expect you to lớn bump into Senepole beef in your local grocery store, but any good unique lean beef would work well here. If you can’t find a lean cut of beef, you can drain some of the fat from the cooked filling.

Also, this isn’t a recipe you can fiddle with in terms of the dough. The recipe calls for shortening. I use an organic, vegetable, non-hydrogenated shortening, but any good shortening will do! Pleaaaaaaaaaaase don’t use butter! Pleaaaaaase don’t use margarine! Pleaaaaaaaaase don’t use a butter substitute or anything that isn’t Shortening! Your taste buds will thank you!

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Yummy finished product! | Credit: Crucian Contessa

ENJOY!!

For more great Crucian Contessa recipes like this Caribbean beef pate recipe, be sure lớn visit her trang web here.