Pates are another popular snack item in addition to the conch. Pates (pronounced pah tays) are a light fare similar to Spanish empanadas and one of the most popular cuisines in the US Virgin Islands. Visitors and locals alike adore the crispy, crunchy, doughy taste of these deep-fried doughnuts. Different varieties of meats, conch or whelk, salt fish, scotch bonnet peppers, vegetables, and spices are filled into patates.
Salt Fish Pate
Different varieties of meats, conch or whelk, salt fish, scotch bonnet peppers, vegetables, and spices are filled into patates
Ingredients
1lb Salted cod fish
1 sweet onion
1 bell pepper (I do a mix of red and green)
1 green onion
3 garlic cloves
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp dried celery
2 tbs tomato paste
1/4 – 1/4 scotch bonnet (sub red pepper flakes)
2 tbs butter
2 tbs olive oil
2 cups flour
2 tsp salt
2 tsp baking powder
2 tsp sugar
2 tsp Crisco
1/2 cup water
1/4 cup milk
Instructions
Instructions:
- Soak the saltfish in a big bowl for 1 day, changing the water several times. The goal of this procedure is to remove as much salt as feasible.
- Boil the salt fish until it is cooked on the day you are ready to serve the meal. Shred the salmon with two forks into tiny pieces.
- All of the vegetables should be finely minced.
- Melt the butter and oil in a medium saucepan over medium heat. Saute until all of the vegetables are browned. Add the tomato paste and seasonings one at a time, mixing thoroughly after each addition.
- Combine the fish and the vegetables in a mixing bowl. and thoroughly combine. Allow the water to cook down before adding it.
Dough Instruction
- Combine all dry ingredients in a large mixing basin.
- Cut in the Crisco with a fork or a dough cutter until the mixture resembles small pebbles.
- Mix in the water and milk mixture thoroughly. Transfer the dough to a floured board and knead it until it is smooth. It should only take a minute.
- Cover the dough ball in a bowl with a towel or plastic wrap and set aside for at least 30 minutes.
- Preheat the oil to 350 degrees Fahrenheit. Deep fried the pates in adequate oil.
- Separate the dough into tiny rolls after unwrapping it. With a rolling pin, roll the balls into circles until they are about 1/8′′ thick.
- Place 2 teaspoons of the saltfish mixture in the dough circle's centre.