Traditional Pâté Mexicain

Name: Traditional Pâté Mexicain
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsalted butter (chilled and cubed); 1 teaspoon salt; 1/4 cup cold water (as needed); 500 g ground beef; 1 large onion (chopped); 2 cloves garlic (minced); 1 cup canned tomatoes (diced); 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon oregano (dried); 1 small jalapeño (seeded and chopped); 1 cup cheddar cheese (grated); to taste salt and pepper

90 min 8 slices Medium

All Recipes

Traditional Pâté Mexicain

Savour this hearty Quebecois meat pie with a Mexican twist, perfect for a comforting family meal.

Prep

30 min

Cook

50 min

Total

90 min

Servings

Difficulty

Medium

Pâté Mexicain is a delightful fusion dish that combines the comforting qualities of a traditional Quebecois meat pie with the vibrant flavours of Mexican cuisine. This dish has become a beloved staple in many Quebec households, offering a unique twist on a classic. The filling is a savoury mix of ground beef, spices, and a hint of heat from jalapeños, all encased in a flaky, golden crust. It's perfect for family dinners or gatherings, bringing a little spice and warmth to your table.

Ingredients

Servings

Pie Crust

Filling

Instructions

Prepare the pie crust

In a large bowl, mix flour and salt. Add chilled butter and work with fingers or a pastry cutter until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pro tip: Ensure butter is very cold to achieve a flaky crust.

Cook the filling

In a large skillet, cook ground beef over medium-high heat until browned. Add onion and garlic, cooking until onions are translucent. Stir in tomatoes, cumin, chili powder, oregano, and jalapeño. Simmer for 10 minutes. Season with salt and pepper.

Pro tip: Drain excess fat from beef for a less greasy filling.

Preheat the oven

Preheat your oven to 375°F (190°C).

Assemble the pie

Roll out one disk of dough on a floured surface to fit a 9-inch (23 cm) pie plate. Place dough in the pie plate and fill with beef mixture. Sprinkle grated cheddar cheese over the filling.

Pro tip: Roll the dough evenly to avoid tears.

Top the pie

Roll out the second dough disk and place over the filling. Trim excess dough and crimp edges to seal. Cut slits in the top crust for steam to escape.

Pro tip: Brush top with a beaten egg for a glossy finish.

Bake the pie

Place the pie on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. Let the pie rest for 10 minutes before serving.

Pro tip: Use a pie shield or foil to protect crust edges from overbrowning.

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Tips & Tricks

<ul><li>Don't overfill the pie crust to avoid spillage.</li><li>Use chilled butter for a flaky crust.</li><li>Let the pie rest before slicing for clean cuts.</li><li>Adjust spices to taste for preferred heat level.</li></ul>

Serving Suggestions

Serve your Pâté Mexicain hot with a side of fresh green salad or roasted vegetables for a balanced meal. The pie can also be paired with a dollop of sour cream or guacamole for an extra touch of flavour. To make ahead, you can prepare the pie up to the baking step and freeze it. When ready to enjoy, bake it directly from the freezer, adding an extra 15 minutes to the cooking time. Store leftovers in the refrigerator for up to 3 days.