Kenyan-style Pâté en Croûte

Ingredients

In this Kenyan adaptation of Pâté en Croûte, we incorporate local Kenyan ingredients and spices to infuse the dish with a unique flavor profile. The addition of coriander, ginger, and chili adds a distinct Kenyan twist, giving the pâté a delightful kick and enhancing its overall taste. This adaptation celebrates the fusion of French and Kenyan cuisines, creating a dish that is both familiar and exciting. We alse have the original recipe for Pâté en croûte, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons fresh coriander, chopped 2 tablespoons fresh coriander, chopped
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 4 slices of bacon 4 slices of bacon
• 2 sheets of puff pastry 2 sheets of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground beef, ground chicken, chopped onion, minced garlic, grated ginger, chopped coriander, chili powder, ground cumin, ground coriander, salt, black pepper, ground cinnamon, ground cloves, and ground nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Line a loaf pan with the bacon slices, allowing them to hang over the edges.
4. 4.
   Press half of the meat mixture into the loaf pan, ensuring it is evenly distributed.
5. 5.
   Place the remaining meat mixture on top of the first layer, pressing it down gently.
6. 6.
   Fold the bacon slices over the meat mixture to cover it completely.
7. 7.
   Roll out one sheet of puff pastry and place it over the loaf pan, tucking in the edges.
8. 8.
   Brush the pastry with the beaten egg.
9. 9.
   Roll out the second sheet of puff pastry and use it to cover the top of the loaf pan, sealing the edges.
10. 10.
    Brush the top pastry with the remaining beaten egg.
11. 11.
    Using a sharp knife, make a few small slits on the top of the pastry to allow steam to escape.
12. 12.
    Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the meat is cooked through.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground beef and chicken — Ensure that the ground meat is fresh and of high quality to achieve the best flavor and texture.
• Fresh ginger — Peel the ginger before grating to remove any tough skin.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add finely chopped fresh chili peppers.
• Serve the Kenyan-style Pâté en Croûte with a side of tangy tomato chutney for an extra burst of flavor.
• Experiment with different combinations of ground meats, such as beef and lamb or chicken and pork, to create your own unique flavor profile.
• Make sure to let the pâté cool slightly before slicing to allow the flavors to meld together.
• Leftover pâté can be refrigerated and enjoyed cold the next day, making it a perfect option for packed lunches or picnics.

Serving advice

Slice the Kenyan-style Pâté en Croûte into thick slices and serve it as a main course accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as an appetizer or part of a charcuterie board, paired with crusty bread or crackers.

Presentation advice

To enhance the presentation, garnish the sliced pâté with a sprinkle of fresh coriander leaves or a drizzle of chili oil. Serve it on a wooden board or a decorative platter to showcase its rustic elegance.