Baked Pate Food

BEEF PATE

Steps:

• For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
• For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
• Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
• Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
• Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
• Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
• Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
• Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.

PATE

Steps:

• In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

BAKED PâTE à CHOUX

Steps:

• Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
• If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
• Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
• To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.

VEGGIE PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
• Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

COUNTRY PATE

Steps:

• Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
• After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
• Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
• Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
• Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
• Preheat oven to 325 degrees F.
• Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
• Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
• of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
• Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
• Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
• To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

BAKED CHICKEN LIVER PATE

Steps:

• preheat oven to 325 degrees f.
• This recipe must be make in a blender.
• combine onion, garlic and eggs.
• blend at high speed for 1 minute.
• add livers and blend 2 minutes longer.
• add flour, spices salt, pepper, butter and cream.
• blend at high speed 1 or 2 minutes or until smooth.
• pour into a well-greased casserole dish or bread pan.
• cover with lid or foil.
• bake in a water bath for 3 hours.
• remove cover and cool.
• once cooled to room temperature cover and place in fridge overnight.
• loosen sides and place on serving plate.

VIRGIN ISLANDS PATES RECIPE BY TASTY

Steps:

• In a large bowl, mix together the flour, salt, baking powder, and sugar.
• Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
• Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
• Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
• Heat a skillet on medium high with 2 tablespoons of olive oil.
• Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
• Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
• Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
• Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
• Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
• Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
• Preheat fryer oil in a large pot on high heat to 350°F (180°C).
• Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
• Enjoy!

BAKED PATE

Steps:

• In a blender, food grinder or processor (using the steel knife blade), mix the chicken, veal, garlic and shallot until fine.
• Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped.
• Place in a 2 cup tureen or mold with the bay leaves decorating the top.
• Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top.
• Cover and refrigerate when cold.
• Leave bay leaves on pate as a garnish.