Caribbean Beef Pate

Traditionally deep fried, this healthier version of the Caribbean pate is food heaven! A delicious mix of ground beef and vegetables, baked to perfection. Recipe tweaked by Ileana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the filling, heat a non-stick pan and spray liberally with spray oil. Once hot, add the diced onion, red and green peppers, garlic and thyme and cook until soft.

Step 2

Add the ground beef and frozen veg and cook well until brown. Add the tomato puree and cook for a further 2-3 minutes. If needing a little water to stop it sticking to the pan, this can be added (However, we don't want the mixture too wet as the pastry will become soggy).

Step 3

Taste and add salt, pepper and chilli to your liking. Finish with chopped coriander and set aside to cool.

Step 4

To make the pate shell, in a food processor, place the dry ingredients (flour, salt, sugar and baking powder) and blend for a few seconds to mix.

Step 5

Add the cubed cold shortening and pulse approximately 10 times to start to incorporate. Then run the machine and gradually pour in the cold water. The mixture is ready once it becomes crumbly and starts to form a dough ball.

Step 6

Tip out onto a surface and knead for 1 minute to bring together. Using greaseproof paper, form into a round disc and leave to rest for 1 hour.

Step 7

Once rested, roll the dough out to approximately 1/16th of an inch thick. Use a 5inch bowl to cut circles from the dough.

Step 8

Add the meat mixture to the centre of the pate, leaving an inch all around for egg washing, crimping and sealing. Beat the egg and brush around the remaining pastry and Use a fork to crimp and seal tightly.

Step 9

Preheat your oven once again to 350°F/180°C and line a baking tray with greaseproof paper.

Step 10

Place the pates on the tray, brush with remaining egg wash and spray well with oil and bake for 25-30 minutes.

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