Pâté de Viande

Pâté de Viande is a savory Moroccan meat pie filled with a blend of spiced ground meat, herbs, and vegetables, encased in a flaky pastry. This delightful snack is perfect for sharing and brings the warm, aromatic flavors of Moroccan cuisine to your table.

Ingredients

• Ground beef - 200 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 small, grated
• Fresh parsley - 2 tablespoons, chopped
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Puff pastry - 250 grams (1 sheet)
• Egg - 1, beaten (for egg wash)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Add the grated carrot to the skillet and cook for an additional 2 minutes.
4. In a large bowl, combine the ground beef, sautéed onion and garlic, grated carrot, chopped parsley, cumin, coriander, paprika, salt, and black pepper. Mix until well combined.
5. Roll out the puff pastry on a floured surface to about 0.5 cm thick. Cut the pastry into two squares, each about 15 cm x 15 cm.
6. Place half of the meat mixture in the center of each pastry square.
7. Fold the pastry over to create a triangle or rectangle, sealing the edges by pressing them together with a fork.
8. Brush the tops of the pastries with the beaten egg to give them a golden color when baked.
9. Place the pastries on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until golden brown.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains essential vitamins and minerals from the vegetables.

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