Beef Pate
A hand-held pastry turnover filled with peppery seasoned ground beef and deep-fried until crisp and golden. It's a widely eaten grab-and-go snack sold at bakeries and roadside stands.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Rolling pin
- •Deep skillet
- •Pastry cutter or round bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 19
- carbs
- 30
- protein
- 14
- calories
- 340
Instructions
- 1
Mix the flour and salt together. Cut in the butter until it forms pea-sized crumbs.
- 2
Slowly add the cold water and mix into a smooth dough. Wrap and chill for 30 minutes.
- 3
Meanwhile, brown the ground beef in a skillet, breaking it apart as it cooks.
- 4
Add the onion, garlic, and seasoning pepper. Cook until softened.
- 5
Stir in the tomato paste and thyme. Cook for 5 minutes until well mixed and slightly dry.
- 6
Let the filling cool completely.
- 7
Roll the dough thin. Cut it into 5-inch rounds.
- 8
Spoon filling onto half of each round. Fold the dough over and press the edges with a fork to seal.
- 9
Heat oil to 350°F. Fry the pates in batches until golden brown, about 3-4 minutes per side.
- 10
Drain on paper towels before serving.
Chef's tips
Let the filling cool completely before assembling so it does not melt the dough. Press the edges firmly with a fork to prevent leaks.
Storage
Refrigerate baked pates up to 3 days.
Reheating
Reheat in a 350°F oven for 10 minutes to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Adding too much filling, which makes the pates burst open while frying
- •Frying at too low a temperature, which makes the dough greasy
Serving suggestions
Cooked Beef Pate?
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