Chinese pâté or in frensh » pâté chinois » is the basis of Quebec food heritage; made with ground beef, corn, mashed potatoes. It is then baked in the oven, and tasted hot. Easy to prepare with simple ingredients but which guarantees a great flavor that makes the mouth water to anyone who will taste their first bite so you will only follow my tips and tricks.
Tasty pâté chinois
- 3 potatoes Russet or yolks peeled and cut into cubes
- 2 tablespoons full-cream milk
- 1 teaspoon olive oil
- 1/2 onion, finely chopped
- 8 oz lean ground beef
- 1 can (8 oz) creamed corn
- 1/2 teaspoon garlic powder
- 1/3 teaspoon Paprika to taste
- 1/2 teaspoon fresh ground black pepper to taste
- 1/2 teaspoon sea salt to taste
- Dried parsley to taste
- In a small saucepan, boil a small amount of salted water for cooking the potatoes.
- Peel the potatoes, removing a very thin skin, rinse and cut into halves or quarters.
- Immerse the potatoes in salted boiling water and cook until tender.
- Meanwhile, peel and chop the onion.
- In a skillet, sauté the onion in the oil until tender.
- Add the ground beef and cook until there is no trace of pink flesh.
- Remove excess fat. Salt and pepper. Place the meat in a small baking dish.
- Spread the creamed corn over the meat.
- Preheat the oven to 190 ° C (350 ° F).
- Drain the potatoes well, then mash the potatoes with a masher.
- Add milk and beat well with a pestle to make a very light purée. Check the seasoning.
- Cover the ground meat and creamed corn with mashed potatoes, using a rubber spatula.
- Sprinkle with paprika, then bake for about 25 minutes until the top is golden.
- you can use canned corn. The choice of whether it is creamy or not varies according to taste. You can even use cooked corn on the cob that you separate with a fork. You can also add garlic powder, celery salt and onion salt to the potatoes when mashing them.