|
Culinary Arts Institute
Foire de la Gastronomie Haïtienne
(une édition spéciale, courtoisie du
gouvernement haïtien)
Pate Chaud
1 cup ice-cold water
1 teaspoon salt
3 cups all-purpose flour
1 1/4 cups vegetable shortening
Cold milk (about 1/4 cup)
Beef Filling (1/2 recipe)
1 egg yolk, beaten
1. Combine water and salt. Place flour in a large
mixing bowl and make a well in the center. Pour salted
water into well and mix lightly with a spoon without
kneading. Place dough in refrigerator 30 minutes.
2. Roll the dough into a rectangle 1/4 inch thick.
Spread half the shortening on the dough. Fold one
side over the middle and spread this section with
the remaining shortening. Fold over the remaining
section and again roll out to 1/4-inch thickness.
Fold again into thirds and roll out. Repeat this rolling
process a third time. Refrigerate dough overnight.
3. Roll the dough to about 1/2-inch thickness. Cut
the dough into 2 1/2-inch rounds. Roll out trimmings
to cut more rounds.
4. Place a tablespoonful of filling in the center
of half the dough rounds. Brush the edges with milk.
Cover with remaining rounds, lightly pressing the
edges down. Brush the tops with egg yolk. Place the
pâtés on a baking sheet with sides. Place
a pan of hot water on the bottom rack of the oven.
5. Bake at 400 F 30 minutes, then turn the oven control
to 300 F and bake 20 minutes, or until golden brown.
Makes 1 dozen pâtés.
|