cornflour dissolved in small quantity of water
Milk to brush
Salt and pepper
Allow the pastry sheets
to defrost on a flat surface. Be careful not to bend the frozen sheets
as they will break.
Finely chop the onion.
Trim the bacon rashers of all fat and finely chop to same consistency
as the minced beef. Mix with the minced beef and finely chopped onion.
Add 2 tablespoons of dry sherry. Mix well. Season with salt and pepper
to taste. Be careful with the salt as the bacon is salty enough.
In a saucepan over
medium high heat, put in 2 tablespoons of vegetable oil. Allow the oil
to heat up. Stir in the minced beef and bacon mixture. Cook until the
meat is done, stirring continually to ensure even cooking and to
evaporate any moisture. Just before removing from heat, stir in the
cornflour with a small quantity of water to thicken the sauce. Cook
for 1-2 minutes. Remove from heat and allow to cool. When the mixture
has cooled down, add 1 egg that has been whisked separately. Mix well.
This will help in binding the meat together.
While the minced beef
and bacon mixture is cooling down, cut circular pieces from the
softened puff pastry. Use an inverted glass or other cutting edge of
approximately 6 cm in diameter. Meanwhile, heat up the oven to 180º
Put one circular piece
of pastry on top of another taking care to brush the first piece with
some water to ensure that the two pieces will stick together when
cooked. Using a small spoon put some of the minced beef and bacon
mixture on the centre of the two round pastry pieces leaving a clear
space around the perimeter. Brush the outer clear space on the pastry
with some water. Place another round piece of puff pastry on top. Use
the back of a fork to gently press all three round pieces of the
pastry together around the outer edge. Gently prick the top pastry
round with a small fork. Place the finished paté on an oven tray
lined up with baking paper. Repeat for the remaining puff pastry and
minced beef / bacon mixture.
Cook in oven at mid
position. When patés are nearly cooked, brush with milk and allow to
cook until the patés are light golden brown.
Imagine yourself standing in front of Patisserie Ste Thérèse in
Curepipe or Patisserie Golden in Beau Bassin, Mauritius looking at the
church goers on a Sunday morning.
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