Paté Créole

Traditionally, in the French Island of la Réunion, the high of the Christmas dinner is sitting under the "varangue" with friends and family with some "ti-punch" or "marie-brizzard" drink accompanied by a Paté Créole, which is a kind of meat pie. There are many varieties of Paté Créole: some savoury, some sweet. The traditional one for celebrations is usually made with pork meat as pork is always part of créole celebrations.

Recipe for 8 people:

For the dough:

  • 1kg strong flour
  • the fat of the cooking of the meat (after it as been let to set)
  • 10cl white aniseed liqueur
  • 15g baking powder
  • a pinch of salt
  • 2 whole eggs
  • 4 egg yolks
  • 200g sugar
For the filling (godiveau):

  • 500g lean pork meat
  • 250g lard
  • 2 tea spoons curcuma
  • salt and pepper
  • 1 sprig of thyme
First of all cook the diced pork along with the curcuma, thyme, salt and pepper and the lard. When this is done remove meat from your pot and let the fat set

Then make the dough by binding all the dry ingredients with the eggs, the fat from the cooking of the meat, and the liqueur. When it has all come together, into an homogeneous bowl let to rest for an hour.

Roll down the dough, cut two large discs into the dough (one slightly bigger that the other one) and place the meat at the center of the larger disc. Egg wash its border. and cover the second disc that you have previously cut. Close tightly your "pie". Brush the top of it with some egg wash and bake for an hour, 1h30 at 150 degrees Celsius, 300F.
Enjoy warm.

Suitable for pregnant women.