Virgin Islands Cooking
Carol M. Bareuther
by Carol M. Bareuther
Meat pates are as popular as fast-food
hamburgers. Sometimes, the pate dough can also be filled with a chicken,
conch or salt fish mixture.
about 4½ dozen pates
418 calories, 11 grams fat, 15 milligrams cholesterol and
sodium per pate.
- 10 pounds flour
- 1 pound vegetable shortening
- 5 ounces baking powder
- 3 cups water
Ground Meat Pate:
- 2 pounds ground beef
- 1 large onion, chopped
- 2 stalks celery, chopped
- ½ bell pepper, chopped
- Dash black pepper
- Dash garlic powder
- Dash oregano
- Dash parsley flakes
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 tablespoon Kitchen Bouquet
- ½ hot pepper, chopped
To make Dough:
Place flour, shortening, baking powder and water into a
large mixing bowl, and beat continuously for 30 minutes. Let dough sit for
To make Ground Meat Filling:
Cook ground meat in a large frying pan with
onion, celery, bell pepper, black pepper, garlic powder, oregano, parsley
flakes, salt, tomato paste, Kitchen Bouquet and hot pepper. Continue
cooking until ground meat is well cooked and vegetables are tender. Use a
large strainer and remove excess fat from the meat mixture.
Cut dough in small pieces, using about 4 ounces of dough for each pate.
Roll flat and place 1½ tablespoons of ground beef in center of flattened
dough. Fold dough over ground beef and use a fork to seal ends so that
ground beef is completely sealed inside like a turnover. Use dough cutter
to cut excess dough around the pate to give an even shape.
Deep fry in vegetable oil or shortening at 360° until golden brown.
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