Fried Meat Turnovers

Name: Fried Meat Turnovers (Pates)
Prep time: 45 min
Total time: 1 h 35 min
Yield: Yield: 32 fritters
Ingredients: ½ cup [24 g] chopped green onion, white and green parts; 1 Tbsp fresh thyme leaves; 1 tsp dried parsley; ½ scotch bonnet pepper, seeded if desired to mitigate spiciness, minced; 1 green or yellow bell pepper, seeded and diced; 1 green or yellow bell pepper, seeded and diced; 1 celery stalk, diced; 7 garlic cloves, minced; 3 cups [710 ml] vegetable oil, for frying; ½ tsp freshly ground black pepper; Zest and juice of 1 lime; 1 Tbsp tomato paste; 1 lb [455 g] ground beef; 1¾ cups [415 ml] cold water; ½ cup [90 g] shortening, chopped into pieces and chilled; 1 yellow onion, chopped; 3 Tbsp olive oil; 3 tsp kosher salt; 4 cups [560 g] all-purpose flour; 2 tsp sugar; 2 tsp baking powder

Pates

Preparation info

Yield:
32
fritters

Difficulty
Easy
Ready in
1 hr 35

Appears in

Islas

By Von Diaz

Published 2024

About

These small, delightful fritters are a St. Croix staple. Pates can be made in any shape, but this recipe calls for crescents. While forming the pates, be sure to keep the dough moist by covering it with a slightly damp kitchen cloth.

Ingredients

4 cups [560 g] all-purpose flour
3 tsp kosher salt

Saint Croix
Caribbean
Pie

Method

In a large mixing bowl, combine the flour, 2 tsp of the salt, baking powder, and sugar and mix well with a fork. Add the shortening and water and mix until evenly incorporated, with the texture of peas.

Transfer the mixture to a work surface and knead well for 1 minute. Cover with a clean kitchen towel and let rest at room temperature for 1 hour.

In a large sauté pan over medium