These tasty pockets of goodness go by many names, beef pates probably being the most uncommon. In America, we call them beef patties or beef empanadas. Aha! An empanada…now it’s starting to sound familiar. Growing up, I had the pleasure of having these whenever I wanted. Hey, I never said we ate healthy back then. In Tortola, BVI, we frequented a food truck that made the best beef pates I have ever had. That’s right, I said a food truck. Much like the ones you would find out west or up north. Nothing wrong with getting a meal from a truck…so long as it is a good meal.
I decided to start my “Tuesdays Take Me Back” with this dish because this is one of the meals I ate the most. I truly grew up on it. The best thing about these pates (besides their wonderfully flaky crust) is that they are portable, and as a kid on an island, there is no better meal. Fairly simple to make, but make extras, you will need at least two per person. For a whole new flavor, substitute shredded chicken.
To begin:
Put dry ingredients for pastry in a large bowl and cut in shortening until mixture resembles coarse crumbles. Combine milk and water and work into dry ingredients to form a soft dough. Knead for 5 minutes. Cover with a dish towel and let rest for 30 minutes.
Meanwhile, heat the oil in a large frying pan, add ground beef, onion, garlic and green pepper. Cook until meat is no longer pink.
Stir in thyme, salt, tomato paste, and vinegar. Simmer 5 minutes. Sprinkle with flour and cook for 1 minute. Add water and hot sauce. Stir and cook until thickened. Add more hot sauce if desired ( I always desire more hot sauce!). Transfer to a bowl and cool.
Divide dough into 8 portions, then roll into 8″ circles. Make sure your meat is cooled before you put it into your dough. Put 1/2 cup meat filling in center and fold over. Press edges to seal, using a fork to make an attractive scalloped edge. Make remaining pates.
Heat 3 inches of oil to 370 degrees F in a large heavy pan. There should be enough oil in the pan to brown evenly on all sides. Gently lower pates into the hot oil and cook on both sides until golden brown. Drain on paper towels and serve hot.
I said to serve hot, but be realistic, you do have to let them cool first. I can promise you one thing, when you take your first bite you will think ‘Why haven’t I had one of these before?’ and ‘OMG, this is the most buttery, flaky, savory crust I have ever had!’ Enjoy, and revel in the fact that these are so easy to make, you could have them once a week.
Beef Pates
Pastry:
3 cups All-purpose flour
1 tsp salt
1 1/2 tsp Baking powder
2 1/2 tsp Sugar
1/2 cup Vegetable shortening
1/4 cup evaporated milk
6 Tblsp Cold water
Filling:
1 lb Ground beef
1/2 Onion, minced
2 Cloves garlic, crushed
1 Bell pepper, diced
1/2 tsp Thyme
1 tsp Salt
1/3 cup Tomato paste
2 Tblsp Red wine vinegar
1 Tblsp All-purpose flour
1/4 cup Water
1/2 tsp Hot sauce
Oil for deep frying
Put dry ingredients for pastry in a large bowl and cut in shortening until mixture resembles coarse crumbles. Combine milk and water and work into dry ingredients to form a soft dough. Knead for 5 minutes. Cover with a dish towel and let rest for 30 minutes.
Meanwhile, heat the oil in a large frying pan, add ground beef, onion, garlic and green pepper. Cook until meat is no longer pink. Stir in thyme, salt, tomato paste, and vinegar. Simmer 5 minutes. Sprinkle with flour and cook for 1 minute. Add water and hot sauce. Stir and cook until thickened. Add more hot sauce if desired. Transfer to a bowl and cool.
Divide dough into 8 portions, then roll into 8″ circles. Put 1/2 cup meat filling in center and fold over. Press edges to seal, using a fork to make an attractive scalloped edge. Make remaining pates.
Heat 3 inches of oil to 370 degrees F in a large heavy pan. Gently lower pates into the hot oil and cook on both sides until golden brown. Drain on paper towels and serve hot.
*Form them smaller to serve as appetizers
