Sindhi-style Paté de Pâques

Ingredients

In the Sindhi-style Paté de Pâques, we incorporate traditional Sindhi spices such as cumin, coriander, and turmeric to infuse the dish with a distinct flavor profile. Additionally, we use Sindhi-style ground meat, which may include a combination of beef, lamb, or chicken, instead of the traditional French meats like pork or veal. The addition of Sindhi vegetables like potatoes and peas adds a delightful texture and taste to the filling. We alse have the original recipe for Paté de Pâques, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For the filling: For the filling:
• 500g Sindhi-style ground meat (beef, lamb, or chicken) 500g Sindhi-style ground meat (beef, lamb, or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup potatoes, boiled and diced 1 cup potatoes, boiled and diced
• 1/2 cup peas, boiled 1/2 cup peas, boiled
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the crust. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the Sindhi-style ground meat to the skillet and cook until it is browned and cooked through. Break up any lumps with a wooden spoon.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for an additional 2-3 minutes to allow the spices to release their flavors.
6. 6.
   Add the boiled potatoes and peas to the skillet and mix well. Remove from heat and let the filling cool completely.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion to fit the bottom and sides of a greased pie dish.
9. 9.
   Spoon the cooled filling into the pie dish, spreading it evenly.
10. 10.
    Roll out the remaining dough to create a lid for the pie. Place it over the filling and seal the edges by crimping with a fork or your fingers.
11. 11.
    Brush the top of the pie with the beaten egg wash.
12. 12.
    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is cooked thoroughly to avoid any foodborne illnesses. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Potatoes — Boil the potatoes until they are fork-tender but not mushy. This will ensure they hold their shape in the filling.
• All-purpose flour — Measure the flour accurately by spooning it into the measuring cup and leveling it off with a straight edge. This will prevent the crust from becoming too dense.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the Sindhi-style Paté de Pâques with a side of mint chutney or yogurt raita for a refreshing contrast.
• Leftover slices of the pie can be enjoyed cold or reheated for a quick and satisfying meal.
• Experiment with different combinations of ground meat, such as a mix of beef and lamb, to add depth of flavor to the filling.
• If you prefer a vegetarian version, substitute the ground meat with crumbled paneer or tofu.

Serving advice

Serve the Sindhi-style Paté de Pâques warm as a main course dish. Accompany it with a fresh salad or pickles for a complete meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of chopped fresh cilantro or parsley before serving. This adds a pop of color and freshness to the dish.