Pate From The British Virgin Islands Recipe

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter, cold and diced
• 1/2 cup cold water (plus more as needed)
• 1 large egg, beaten (for egg wash)
• 8 ounces ground beef (or ground chicken or saltfish, as preferred)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 Scotch bonnet pepper, finely minced (remove seeds for less heat)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons tomato paste
• 1/4 cup low-sodium chicken broth
• 2 scallions, thinly sliced
• Vegetable oil, for frying

Pate From The British Virgin Islands Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. Add the cold, diced butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing with a fork until a soft dough forms. If the dough is too dry, add a little more water, one teaspoon at a time.
4. Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. While the dough chills, heat a skillet over medium heat and add the ground beef. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 5 minutes.
6. Add the diced onion, minced garlic, and Scotch bonnet pepper to the skillet. Sauté for 2-3 minutes until the onion is soft and fragrant.
7. Stir in the dried thyme, ground allspice, smoked paprika, black pepper, and kosher salt. Cook for 1 minute to toast the spices.
8. Add the tomato paste and cook, stirring, for 1 minute until it darkens slightly.
9. Pour in the chicken broth and add the sliced scallions. Simmer the mixture for 3-4 minutes, stirring occasionally, until most of the liquid has evaporated and the filling is thick. Remove from heat and let cool to room temperature.
10. Remove the dough from the refrigerator and divide it into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a 5-inch circle using a rolling pin.
11. Place about 2 tablespoons of the cooled filling onto one half of each dough circle, leaving a 1/2-inch border around the edge.
12. Brush the edges of the dough with the beaten egg. Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a tight seal.
13. Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat over medium-high heat until the oil reaches 350°F (175°C).
14. Carefully add the assembled pates to the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crisp.
15. Use a slotted spoon to transfer the fried pates to a plate lined with paper towels to drain and cool slightly before serving.