Pate Chauds

These delicious pate chauds or pastries are sure to warm up everyone during the winter. In these savoury pate chauds, a touch of HapiSoy’s dairy-free, plant-based yoghurt adds moisture and helps bind the vegetable mixture together (plus it makes a killer sauce blended with avocado). This recipe requires the legumes to be soaked overnight in the fridge for the next day’s cooking.

Ingredients

  • * Dried legume mixture (soaked overnight in water, in the fridge)

  • 2 cups of frozen mixed peas, diced carrots and corn

  • 2 peeled potatoes, boiled and diced

  • 1 onion (diced)

  • 3 garlic cloves (minced)

  • 1 cup HapiSoy’s Natural Soy Yoghurt

  • 2 Tbsp sweet paprika powder

  • 1 ½ Tbsp ground cumin

  • 2 Tbsp tomato paste

  • 1 tsp salt

  • 1 Tbsp vegetable oil

  • 10 sheets of puff pastry

  • Rice flour or bread crumbs (optional)

* Dried Legume Mixture

  • ½ cup dried soybeans

  • ½ cup dried lentils

  • ½ cup dried chickpeas

  • ½ cup dried pearl barley

Method

Makes 60 Pate Chauds

  1. Wash soaked legume mixture and place in a pot or rice cooker.  Fill pot with water till there’s 3 cm of water above the surface of the legumes.  Add ½ tsp of salt.  Cook for 15 minutes in a rice cooker or 30 minutes on medium heat in a pot.

  2. To make the filling mixture, heat oil in a separate saucepan.

  3. Sauté garlic until pale gold, then add the diced onion and sauté until tender.

  4. Stir in paprika, cumin and ½ tsp salt.  Sauté for 1 minute until fragrant.  Make sure the spices are not stuck to the bottom of the saucepan.  Turn off heat.

  5. Add the cooked legumes, tomato paste, the frozen mixed peas, carrots and corn, cooked diced potatoes, and yoghurt.  Mix everything well.  Make sure there is nothing stuck to the base of the saucepan.

  6. If the filling mixture is a bit too moist or soupy, stir in rice four or bread crumbs, until the mixture is firm.  If the mixture is too dry, add some water slowly till it reaches the required firmness for a filling.

  7. Leave filling mixture in fridge for 30 minutes to firm up and cool down.

  8. On a flat working surface, add a dusting of plain flour, so that the cut pastry sheets do not stick to the working surface.

  9. Place 1 sheet of puff pastry onto a floured surface and cut into 6 equal sections.

  10. Holding 1/6th of the puff pastry in the palm of your hands, place some of the filling and quickly fold the pastry into half.

  11. Use the fork to seal around the pastry.  Add 2 fork piercings on top of the pastry (to allow steam to escape when baked in the oven).

  12. Repeat steps 10 and 11 until all pastry sheets are used.

  13. When all 60 pate chauds are made, they can all be baked in the oven at 200°C for 50 minutes until a nice golden colour. 

  14. Otherwise some of the pate chauds can be stored in the freezer for future baking.