Patés are also served during parties, or family gatherings. They make great shareable appetizers.
Ready in: 2h30 min
Serving: makes 10 patés
- 1 cup warm water
- 1 tsp active dry yeast
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- Pinch baking soda
- 1 Tbsp peanut oil/any vegetable oil
- 1 Titus sardine sardine
- ¼ cup diced tomato
- ¼ cup diced onion
- Oil for frying
prepare the dough (10 min, 1h30 min rest)
- Pour the water into a large mixing bowl or pan.
- Add yeast, sugar, salt, and let it stand for 5 minutes.
- Stir with a spoon to combine all together.
- Add the flour, baking soda and a tbsp of oil.
- Combine with fingers to make a nice dough forms.
- Cover with a kitchen cloth or plastic wrap.
- Let rise in a warm oven or place for 1 hour 30 minutes.
Prepare the filling (5 min)
- Open a Titus sardine
- Pour into a small pan (fish+oil)
- Add onions and tomatoes
- Season with a pinch of salt, ground pepper, garlic powder and cayenne pepper
- Put on a medium heat for 3 min slowly stirring to blend everything perfectly
- Turn heat off and let the mixture cool down.
Assemble the patÉ (30 min)
- Flour a dry large kitchen board or a flat surface
- Rub a small amount of oil all over your hands.
- Grab a lime size dough and roll it between your palms.
- Put the dough on your working surface and roll it out into a thin disc (about 4 inches diameter and 1/8 inch thick). It does not have to be perfect! You can use a round jar cover to cut out the circle. It gives all the patés the perfect same size.
- Put a tablespoon of filling in the middle of the circle shaped dough.
- Fold it and secure the edges with a fork.
- Repeat the process (3, 4, 5, 6) until all the dough is finished.
Fry the paté (15 min)
- Heat oil in a large deep pan over a medium heat.
- Test that the oil is hot by putting in a tiny dough. The dough should pop up automatically. If it does not, the oil is not hot enough and you should wait a little longer.
- Add 5 patés at a time in the hot oil to deep fry them (don’t crowd the pan, put less if your pan cannot hold a batch of 5).
- Fry each side until golden brown (about 2 min on each side for the first batch, it takes less time for the next batch to cook as the oil is much hotter).
- Drain the paté onto a paper towel.
- Serve it hot or warm.