Home Lifestyles Food and Wine THESE PATES ARE BAKED WITH A FRENCH TWIST

THESE PATES ARE BAKED WITH A FRENCH TWIST

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April 21, 2002 — Looking for some hand-held food that will provide the fuel to power you and your family through Carnival Roas-A-Time (also known as J'Ouvert) or the parades? For something that's easy to make, try baked meat pates. Refrigerated French bread dough jump starts the preparation, and baking assures no greasy fingers.
Refrigerated French bread dough is remarkably versatile. I've used it to make pizza, individual rolls and cinnamon sugar spirals as well as French bread. The other day I tried it for something different — a pate crust. Quick as could be, I rolled out the dough, cut rectangular pieces, filled them with spoonfuls of cooked meat, then folded the dough and crimped the triangles closed with a floured fork. After baking for 15 to 20 minutes, my treats were ready to eat.
Although I used a classic meat-filling recipe, you can make this simple recipe even lower in fat by substituting ground turkey or TVP (texturized vegetable protein) for the ground meat. For variations, a curried potato or shrimp filling is equally tasty. Or stick with your own favorite pate fillings, but to speed up the process, use the refrigerated bread dough.
Easy Baked Meat Pate
1/2 pound ground beef
1/2 small onion
1 small stalk celery, chopped
2 tablespoons green bell pepper, chopped
1/4 teaspoon salt
Dash oregano
Dash black pepper
1 teaspoon Kitchen Bouquet
2 teaspoons tomato paste
Dash parsley flakes
Dash garlic powder
1/4 small hot pepper, chopped or to taste
One 11-oz. roll refrigerated French bread dough
Cook ground beef in a large skillet with onion, celery and bell pepper; drain off excess fat. Add to skillet the salt, oregano, black pepper, Kitchen Bouquet, tomato paste, parsley flakes, garlic powder and hot pepper. Cook, stirring frequently, until all ingredients are heated through. Unroll French bread dough. Cut dough into 6 equal rectangles. Place 2 tablespoons of the cooked meat mixture in the center of the dough piece and fold together to enclose filling. Place the filled pate on a greased baking sheet. Bake at 350 F for 15 to 20 minutes, until golden browned.
Makes 6 servings. Per serving: 265 calories, 10 gms fat (34 percent fat calories), 37 mg cholesterol, 436 mg sodium.

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