Pate is famous throughout the Caribbean. It’s usually deep fried and filled with meat. But these are some delicious baked Caribbean Chicken Pate.
Pate or patties are a Caribbean delicacy, they are at every party and snack shop. Traditionally they are deep fried, but in this recipe I wanted to show you another version. So in this post, I will be showing you guys I how made these delicious baked Caribbean Chicken Pate.
Growing up, I would go out with my grandmother on Saturdays and it became a routine for us to grab a pate(paté) and a cold drink. Our Saturdays wouldn’t be a normal day without it. However, since I have not been living back home, I cannot indulge in the tradition. But I can keep the tradition going with making my own at home.
Usually, they would be deep fried but I decided to share another version which is the baked version. One of the advantages with the baked version is that is they have less oil. But also, they will remain fresh for a longer.
The dough is very simple. One of the joys of this recipe is the dough. It is so easy to put together and you do not need a lot of ingredients. You just need the basics such as flour, salt, sugar, baking powder, butter and shortening. Of course you need some water to bring everything together, but it is simple.
Once the dough has been conquered successfully then everything else will run smoothly. I like to let the dough rest for a little before filling it up. For the filling, I decided to go with a quick curry shredded chicken which was amazing. Other fillings will work perfectly, I recommend beef, saltfish or even ham and cheese.
Before diving into the recipe, I would like to share some TIPS & TRICKS first:
TIPS & TRICKS
- The dough: It is very simple. All you need is flour, baking powder, salt, sugar, shortening, butter and water. I like to add everything at once except the water. Once all the ingredients and the butter are worked in together then I gradually add the water. Kneading the dough is very important as well, I usually knead the dough for about 1-2 minutes. I like to make sure that everything is mixed together and that the dough has the right texture. If the dough is sticky then you need to add more flour, if the dough feels too dry then add more water. You can skip the resting but I really don’t recommend it. The resting time is short, I suggest 20 minutes minimum to an hour.
- The filling: When it comes to the filling, obviously I went with chicken filling. I baked the chicken breasts which were seasoned lightly then I shredded them. I followed up with a simple curry and let it simmer for t least 5-7 minutes. But if you don’t want chicken then I suggest going with ground beef or saltfish. If you want a vegetarian option then go ahead and add some veggies. Obviously, for the purpose of this post, I will be sticking with the curry chicken filling.
- Baking: Finally, the baking process is very simple. Once you line your baking tray with parchment paper and you have set the pate on the tray, bake for 15-20 minutes. That is it. No long explanation for this part.
I hope you enjoy the recipe.
Now, let’s get into it.
Baked Caribbean Chicken Pate
Ingredients
Chicken filling:
- 2-3 Chicken breast
- 2 medium Pimento peppers Sliced with seeds removed
- 2 medium Garlic cloves minced
- 1 medium Onion diced
- 1/2 cup Water
- 1 tbsp Curry powder
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 2 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
For the dough:
- 2 cups All-purpose flour
- 1/2 cup Water
- 2 tbsp Butter
- 1 tbsp Vegetable shortening
- 1 tbsp Granulated sugar
- 2 & 1/2 tsp Baking powder
- 1/4 tsp Salt
Instructions
- Preheat your oven to 200°C/400°F.
Making the dough:
- In a mixing bowl, mix the flour, baking powder, salt, sugar, butter and shortening.
- Once the butter is blended into the flour, gradually mix in the water.
- The dough should be slightly sticky.
- Knead the dough on a floured surface until it is smooth. Cover with a kitchen towel and let it rest for 20-30 minutes.
Making the filling:
- Season the chicken with 1 tsp salt, 1/2 tsp black pepper and 2 tsp paprika on each sides.
- On a baking tray lined with parchment paper, place the chicken on the tray and bake for 20-30 minutes.
- Once the chicken is done cooking, shred them using forks. When they are shredded set them aside.
- Place a skillet over medium-high heat and warm the olive oil.
- Cook the onion, pimento peppers and garlic for 2-3 minutes before adding the chicken, curry powder, water, tomato paste, salt and black pepper.
- Let it simmer for 7-10 minutes then take it off the heat.
Assembly:
- Preheat your oven once again to 350°F/180°C and line a baking tray with parchment paper.
- Shape the dough into a log and cut 10-12 pieces.
- Roll each piece with a rolling pin, be careful not to roll them out too thin.
- Spoon about 1-2 tbsp of the filling into the middle of each piece.
- Taking one piece at a time, use one edge to fold it over and press the edges together. It should look like a half circle.
- Place each pate/paté on the baking tray.
- Bake for 25-30 minutes then enjoy!
Other quick snack ideas:
Authentic Caribbean Fried Johnny Cakes
