Monday, June 15, 2015

Pate Chaud

They have this bakery here in New Orleans that makes these Pate Chaud that is so good but I can't always run down there and pick them up. So of course I have to try to make them...theirs is very good but also very oily...I am gonna make some next week with crawfish inside or add some water chestnuts inside next time...the optional are endless.


INGREDIENTS: 
1 lb ground PORK
1 medium onion, finely chopped
4 gloves garlic, minced
2 Tablespoon All Purpose Flour
3 teaspoon Sugar
1 1/2 teaspoon cracked BLACK PEPPER ( I like it spicy ...next time I probably add 2 teaspoon)
1 teaspoon SALT
1 teaspoon OYSTER sauce
1/4 cup Vegetable Oil
1 Tablespoon SOY sauce


2 BOX of Pepperidge Puff Pastry--they have 2 pastry in each and its folded into 3 sections so I cut each section in 3. So each box gets you 9 pastry. Set out for about 30 minutes before you are ready to use.

1 EGG ( add 1 tablespoon WATER) to make the egg wash.


Preheat OVEN to 400 degrees.

In a BOWL mix all the ingredients together (besides the egg). Unfold each sheet of puff pastry and cut along the crease to make 3 long pieces and then cut each section into another 3 squares..making a total of 9 SQUARES per sheet...try to cut the 2nd sheet the same sizes so you can fold the pieces together.  Lay the square down on a flat surface, making it easier to work with. Spoon about 2 teaspoon full (if you have a small melon scoop..use that)  of meat mixture onto the MIDDLE of each square pieces. Taking another square and lay on top of the meat mixture. Using a FORK....crimp all 4 SIDES of the square. Lay each filled pastry on a grease baking pan or use a SILPAT or parchment paper...Taking the egg wash and brush each pastry. Bake at 400 for 20 minutes or until the top is GOLDEN BROWN.
Serve immediately.


ENJOY!!!






         Filling each square with a scoop full of meat mixture. 



 Crimping each pastry with a FORK and egg wash ...right before putting it into the oven



                                      Golden BROWN 

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