Pâté Mexicain

Pâté Mexicain is a delicious savory meat pie with Mexican-inspired flavors. This dish combines ground meat with spices and vegetables, all encased in a flaky pastry crust. It’s perfect for serving as a main course or as a special dish for gatherings. Here’s a recipe for you to try:

Ingredients:

• For the Pastry:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/4 cup ice water (more if needed)
• 1 egg (for egg wash)
• For the Filling:
• 1 lb (450 g) ground beef (or a mix of beef and pork)
• 1 medium onion, finely chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup canned black beans (rinsed and drained)
• 1/4 cup tomato paste
• 1/2 cup crushed tomatoes (or salsa)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese (optional)
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Make the Pastry:

1. Mix the Dry Ingredients:

• In a large mixing bowl, whisk together the flour and salt.

1. Cut in the Butter:

• Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.

1. Add Water:

• Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. It should be slightly sticky but not too wet.

1. Chill the Dough:

• Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

1. Cook the Meat:

• In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat.

1. Sauté Vegetables:

• Add the chopped onion, bell pepper, and garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.

1. Add Seasonings:

• Stir in the cumin, chili powder, paprika, and oregano. Season with salt and pepper.

1. Add Tomatoes and Beans:

• Add the tomato paste, crushed tomatoes (or salsa), corn, and black beans to the skillet. Mix well and let simmer for about 10 minutes until the mixture thickens. Remove from heat and allow to cool slightly.

1. Optional:

• Stir in the grated cheddar cheese and chopped cilantro for an extra cheesy and fresh flavor.

3. Assemble the Pâté:

1. Roll Out the Dough:

• Preheat your oven to 375°F (190°C). Roll out one of the chilled dough discs on a lightly floured surface until it fits into a 9-inch pie pan or tart dish.

1. Fill the Crust:

• Spoon the cooled meat mixture into the crust, spreading it evenly.

1. Top with Second Crust:

• Roll out the second disc of dough and place it over the filling. Crimp the edges of the two crusts together to seal. Cut a few slits in the top crust to allow steam to escape.

1. Egg Wash:

• Beat the egg and brush it over the top crust for a golden finish.

4. Bake the Pâté:

1. Bake:

• Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crisp.

1. Cool:

• Allow the pâté to cool for 10 minutes before slicing and serving.

Serving Suggestions:

• Serve your Pâté Mexicain with a side of guacamole, sour cream, or salsa for extra Mexican flair.
• Pair it with a simple salad or roasted vegetables for a complete meal.

Variations:

• Spicier Version: Add chopped jalapeños or a dash of hot sauce to the filling for a bit more heat.
• Vegetarian Option: Replace the meat with sautéed mushrooms or more beans and vegetables like zucchini.
• Pastry-Free: For a lower-carb option, skip the pastry and bake the filling in a casserole dish with a cheese topping.

Pâté Mexicain offers a delightful fusion of French-Canadian comfort with Mexican-inspired ingredients. It’s hearty, flavorful, and perfect for any occasion!