February 9: Lunchbreak - Chicken Pates
2311 W. Howard
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5 cups of all-purpose flour
1 lb. unsalted butter
2 cups of water
1 teaspoon of salt
Mix the flour, salt and melt 1/3 of the butter with the 2 cups of water into the mixer bowl. Turn on the mixer to medium speed with a dough hook. Mix dough for 7 minutes. Wrap the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. After 30 minutes roll the dough with a rolling pin and spread the rest of the butter on top of the dough and fold the dough in thirds (like a letter). Put it back in the refrigerator covered in plastic wrap for another 30 minutes. Repeat rolling and folding 4 times. Then the dough should be ready for filling.
1 lb. of ground chicken
1 teaspoon of salt
1/2 teaspoon of black pepper
1 Tablespoon of minced parsley
1 shallot, minced
2 cloves of garlic, minced
1/2 onion, minced
1 Tablespoon of tomato paste
1 teaspoon of Tabasco
1 teaspoon of lime juice
Mix all ingredients into the ground chicken. Cook on stove top at medium heat until water evaporates. Let it cool and use one teaspoon of filling for each pate. Makes 1 1/2 - 2 dozen pates. Place filled pates on a baking sheet and remember to put parchment paper. Break an egg into a bowl and stir it, then take brush and brush the pates. Bake at 325 degrees for 30 minutes.
You must roll the dough 4 times (between each roll wrap the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. Repeat rolling and folding 4 times.)
Some people use regular butter; however I think it is best to use unsalted butter.
It is also very important to use a good flour to make the dough. If you use cheap flour the dough might not come out right. (I use Gold Medal bread flour or Gold Medal all purpose flour).
After taking the dough from the refrigerator, you want to dust the table with flour before you start rolling the dough. This makes it easier for the rolling process.
Making Pates can be time consuming. As the dough is resting in the refrigerator, start preparing the meat that will go inside of the dough.
Make sure the meat that is going inside the pate is well seasoned this will give a lot of flavor to your pate