Mémére’s famous puff pastry pâté
Turkey or vegan puff pastry pâté
In my family, pâté puff pastry is a staple at family gatherings. Traditionally, my grandmother made this with turkey (and no mushrooms) but now that our family has a growing vegan population, this new version is becoming a favorite. I also added some jalapeño for a little added heat 🌶. This recipe should make two large pâté’s which can be sliced into smaller pieces after baking –making this an ideal recipe for parties or family gatherings.
Ingredients:
Ground turkey OR Impossible/Beyond meat
1 onion (diced)
1 cup breadcrumbs
Frozen puff pastry
Creole seasoning
1 egg OR vegan butter
1 cup water
Optional:
1 jalapeño (minced)
2 cups mushrooms (chopped)
Let’s get started
Heat pan on medium-high heat and sauté onions, mushroom and jalapeño in olive oil. Once slightly browned, remove mixture from the pan and set aside.
In the same pan, add in your choice of ground meat. Season with salt, pepper, and creole seasoning to taste. Cook meat until browned and cooked through, being sure to stir for an even browning.
Next, add about 1 cup of water and 1 cup of bread crumbs to the pan. Stir until combined. Add the vegetable mixture back into the pan and stir until combined again. Turn off heat and set aside.
Unfold the thawed puff pastry (read box for thawing instructions) and add a good amount of the mixture to the middle third of the rectangular puff pastry. Wet pastry with water where it will be sealed. Fold the left and right sides of the pastry dough over the middle section so they’re overlapping. Seal sides with a fork.
Finally,
Brush egg wash or vegan substitute on top of the pastry.
Bake at 400 for 20–25 minutes. Enjoy!
