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U.S. Virgin Islands




Source of Recipe


Janey
U.S. Virgin Islands

FILE - USVI

This is a popular snack eaten
any time of day. Serves 6
*
Virgin Islands-style Meat Pate Turnovers

2 cups flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons shortening
1/3 to 1/2 cup water
1/2 pound lean ground beef
1/2 sweet green pepper, seeded and chopped
1 small onion, chopped
1 tablespoon minced celery
1 tablespoon minced parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon bread crumbs
2 tablespoons tomato paste
1 teaspoon hot pepper sauce, or to taste
Vegetable oil, for deep fat frying

DIRECTIONS:

Place flour, salt and baking powder
into a mixing bowl. Cut in shortening
until mixture turns crumbly.

Add enough water to form a soft dough.
Knead dough for a few minutes, then
cover with a damp cloth and let rest
for about 10 minutes.

Meanwhile, make filling by sautéing beef,
green pepper, onion, celery, parsley,
garlic and oregano for 6 to 8 minutes,
stirring often, until meat is no longer pink
and vegetables are tender.

Drain fat from pan.
Stir in bread crumbs, tomato paste and
hot pepper sauce. Form dough into
golf-sized balls.
Roll balls out until ¼-inch thick and
circular in shape. Place a spoonful of
filling on each circle of dough.

Moisten edges of dough with
water and fold over turnover-style
using the tines of a fork to seal the
sides of the dough with the filling
tucked inside.

Deep fry pates until golden brown.
Drain on paper towels.