Dotties Pate Recipes

DOTTIE'S PATE

A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.

Provided by DuffMan

Categories Pate

Time 2h30m

Yield 20

Number Of Ingredients 12

Dottie's Pate image

Steps:

Place the chicken livers, onion, garlic, bay leaves, thyme, water, and 1 teaspoon of salt into a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the livers are cooked through, 7 to 8 minutes. Remove from heat, and let sit for 5 minutes. Remove bay leaves.
Place the liver mixture into a food processor, and run the machine; add the butter to the mixture, about 1 tablespoon at a time. Add the hot pepper sauce, 1 more teaspoon of salt, the black pepper, and cognac to the running machine. Process until smooth; spoon into a crock or serving bowl, cover, and chill until firm.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 0.5 g, Cholesterol 96.6 mg, Fat 8 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 300.9 mg, Sugar 0.2 g

Ingredients

1 pound chicken livers, rinsed and trimmed
⅔ cup thinly sliced onion
1 clove garlic, chopped
2 bay leaves
¼ teaspoon dried thyme
1 cup water
1 teaspoon salt
¾ cup butter, softened
2 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon salt
ground black pepper to taste
2 tablespoons cognac

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Directions – Meat FillingIn a skillet, heat just enough olive oil to cover the bottom of the pan. Once the oil is sufficiently hot, add diced onion, red and green bell peppers, seasoning peppers, garlic, and thyme. Cook until onions and green peppers are entirely softened and translucent. Then add ground beef and cook until done.Sprinkle cilantro over the mixture and add the tomato paste. Feel free to add a little water if necessary to keep the mixture from sticking. But the goal is to keep the “sauce/water/oil” content to a minimum so that it doesn’t make the pastry soggy or greasy after frying. Add salt and black pepper to taste or even some “hot” peppers to your taste, if you enjoy a more spicy filling as I do. Set aside in a large bowl.
Directions – Pate ShellMeasure out the two cups of flour by using the “Dip and Sweep” Method I described in Contessa Tip #4. Flour can become compacted during processing. So, if you want a more accurate measurement of the flour you are using, aerate the flour by dipping your measuring spoon into the bag and letting it fall back into the bag. Do this a couple of times before scooping out the measured amount. Then use the back of a knife to sweep off any excess. This will ensure you don’t have too much flour in your dough which can change the texture of the outcome.In a food processor, place the dry ingredients – flour, salt, sugar, and baking powder. Run the machine for a few seconds to mix all the ingredients evenly. Add the cold shortening and pulse 10 times to break the fat consistently into the flour mixture. Finally, stream the cold water into the mixture as the machine is running. It should start to pull away from the sides and form a ball.The dough may seem slightly crumbly, but
Directions – Putting it all togetherOnce the meat mixture is completely cool. Roll out the dough as thin as possible. I tried to quantify how thin it should be, but my ruler wouldn’t let me. Best guess: shoot for about 1/16th of an inch.Tip: If you don’t have a French Rolling Pin, you’ll want to get one. I love the control I get from using this type of rolling pin rather than the traditional one.After rolling out the dough, use a small bowl about 5 inches and a pastry cutter to make the circles. Add the meat mixture to the center of the pate, leave sufficient room to close the pate with at least an inch border for sealing.In a separate bowl beat together the egg and water and with the tip of your finger trace half of the circle. Fold the other half of the dough over the meat mixture and press to seal with a fork.Place enough oil in your fryer for the pates to deep fry. Let the oil get very hot. Lowering or raising the temperature of the fryer as you see fit throughout the frying proces

Dotties Pate Recipes

DOTTIE'S PATE

A recipe from my mother-in-law. A cocktail party favorite for many years! Serve with bagel crisps or other firm crackers.

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