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3 cups of flour
2 tablespoons of lard melted (or butter)
1 cup and 1/4 cup warm water (or milk)
2 teaspoon of salt
1 tsp baking powder
Sift the flour. Put the flour on a work surface or a big bowl. Add the baking powder and the salt and mix with a knife . In the center add the warm water * and the melted lard or butter . Knead the dough until it’s soft form a ball and wrap in a plastic wrap while making the filling .
To assemble the pate kode cut the dough in 8 balls and roll out each of them . Put a spoonful of filling on the middle of each disc . Fold the disk and seal the edges by pressing with your fingers . You can brush the inside of the edges with water or egg if you have difficulty sealing them .
Heat the oil in a large pan and when hot fry the pate kode a few at a time .When they are golden brown remove them carefully and drain on paper towels .
Either smoked herring * ,hot dog ,boiled eggs ,shredded chicken
you can also use
Green and (or) red peppers
Salt and black pepper to taste
Most common filling for pate Kode are smoked herring , hot dog and boiled eggs and sometimes shredded chicken .You can also mix roughly cut boiled eggs with any of the three above especially if the pate kode is eaten in the morning .
The smoked herring can be desalted by putting in water the night before and changing the water two to three time or put to boil and as soon as it boil change the water then shred with your knife or smash in a pestle to make it finer .
The hot dog is boiled and cut roughly.
The marinated chicken is boiled and then shredded .
Fry diced onions with green and red pepper finely cut habanero chile , add some epis and fresh parsley, season with pepper salt and mix with the herring (or hot dog , boiled egg , chicken ) and some mustard
* This hot water method denatures the proteins in flour wich help the dough stay soft after cookin
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