Creole pâté was originally a savoury-sweet creation, stuffed with meat. The island's inhabitants made it for the end of year celebrations. Over time, Creole pâté has evolved and is now available as a sweet, desert-like dish, decorated with jam, which is sold in cake shops and large supermarkets throughout the island. In honour of the ancient custom, Creole pâté is eaten on New Year's Day, served with a coffee or small class of "Anisette" or "Marie Brizard" liqueur. (Excessive drinking is dangerous for the health; please consume in moderation.)
Recipe for Creole pâté
Ingredients for Creole pâté:1 kg of flour, 3 eggs, 3 egg whites, 1 sachet of yeast, 1 sachet of vanilla sugar, 250 g of lard, 1 portion carry of pork, 100 g of sugar, liqueur ( Marie-Brizard or anisette)
Creole pâté step-by-step
- Mix 1 kg of flour, 3 eggs, 3 egg whites, 1 sachet of yeast, 1 sachet of vanilla sugar, 250 g of lard, 100 g of sugar and a small amount of liqueur.
- Flavour and colour the pastry with some oil from the cari pork
- Mix well
- Spread out half the pastry on a baking tray
- Place the scraps of cari meat on top
- Cover with the remaining half of the pastry
- Decorate with any leftover pastry and baste with an egg yolk
Place in oven and cook for 45 minutes at 180 °
You can vary the topping to suit your preference:papaya, banana, guava or pineapple jam.A real treat!