Guinea-Bissauan-inspired Pâté Lorrain

Ingredients

In this Guinea-Bissauan-inspired version of Pâté Lorrain, we incorporate traditional spices and ingredients from Guinea-Bissauan cuisine to infuse the dish with a unique flavor profile. The original French recipe is enhanced with the addition of spices such as piri-piri, a hot chili pepper, and yassa, a tangy marinade made with onions and lemon juice. These additions give the dish a subtle heat and a vibrant citrusy tang, elevating it to a whole new level of deliciousness. We alse have the original recipe for Pâté Lorrain, so you can check it out.

• 2 sheets of puff pastry 2 sheets of puff pastry
• 500g (1.1 lb) ground meat (beef, pork, or a combination) 500g (1.1 lb) ground meat (beef, pork, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon piri-piri powder 1 teaspoon piri-piri powder
• 1 teaspoon yassa spice blend 1 teaspoon yassa spice blend
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground meat over medium heat until browned. Remove from heat and set aside.
3. 3.
   In the same skillet, sauté the chopped onion and minced garlic until translucent.
4. 4.
   Add the cooked ground meat back to the skillet and mix well with the onions and garlic.
5. 5.
   Stir in the piri-piri powder, yassa spice blend, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Roll out one sheet of puff pastry and line a greased pie dish with it.
7. 7.
   Pour the meat mixture into the pastry-lined dish and spread it evenly.
8. 8.
   Roll out the second sheet of puff pastry and place it on top of the meat mixture, sealing the edges.
9. 9.
   Brush the top of the pastry with beaten eggs for a golden finish.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
11. 11.
    Allow the Pâté Lorrain to cool slightly before slicing and serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed before using it. If using frozen puff pastry, follow the package instructions for thawing.
• Piri-piri powder — Adjust the amount of piri-piri powder according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of coconut milk to the meat mixture before baking.
• Serve the Pâté Lorrain warm or at room temperature with a side of fresh salad for a complete meal.
• Experiment with different ground meats such as lamb or chicken for a unique twist on the recipe.
• If you prefer a vegetarian version, substitute the ground meat with a mixture of mushrooms and lentils for a hearty filling.
• Make mini versions of the Pâté Lorrain by using a muffin tin and cutting the puff pastry into smaller circles.

Serving advice

Serve the Guinea-Bissauan-inspired Pâté Lorrain as a main course for lunch or dinner. Accompany it with a side of fresh salad or steamed vegetables to balance the richness of the dish.

Presentation advice

To present the Pâté Lorrain beautifully, slice it into individual portions and arrange them on a platter. Garnish with fresh herbs such as parsley or cilantro for a pop of color.