Vegetarian Pâtés

Ingredients

• 300 g Mixed vegetables (potatoes, carrots, peas, cabbage) (Cut into small uniform dice)
• 1 Medium onion (Sliced)
• 1 cuillère à soupe Tomato paste
• 1 Garlic clove (Crushed or finely chopped)
• 1 cuillère à café Fresh grated ginger
• 0.5 cuillère à café Ground cumin
• 0.5 cuillère à café Paprika
• 1 cuillère à café Curry powder
• 2 cuillères à soupe Fresh coriander (Chopped leaves)
• au goût Salt
• 2 cuillères à soupe Cooking oil (vegetable oil)
• 1 cuillère à soupe + un peu pour la cuisson Water
• 1 rouleau (≈250 g) Puff pastry (or shortcrust pastry) (Keep refrigerated until use)

Instructions

1. Prepare the vegetables

   Wash, peel if needed and cut the potatoes, carrots, peas and cabbage into dice about 1 cm.

   Time: PT10M

2. Prepare the garlic and ginger

   Crush the garlic clove and grate the fresh ginger.

   Time: PT5M

3. Heat the oil

   Pour the oil into the pan and heat over medium heat until it shimmers.

   Time: PT2M

4. Sauté the onion

   Add the sliced onion and brown it, stirring regularly.

   Time: PT5M

5. Add spices and aromatics

   Stir in the cumin, paprika, curry, garlic, ginger and tomato paste, cook 2 minutes while stirring.

   Time: PT2M

6. Cook the vegetables

   Add the chopped vegetables, season with salt, pour 1 tablespoon of water, cover and simmer over medium heat for 20 minutes until tender.

   Time: PT20M

7. Finish the filling

   Stir in the chopped fresh coriander, mix, then let the filling cool for 10 minutes.

   Time: PT10M

8. Preheat the oven

   Preheat the oven to 220°C.

   Time: PT10M

   Temperature: 220°C

9. Roll out the dough

   Roll out the puff pastry on a lightly floured surface and cut circles about 10 cm using a bowl or cutter.

   Time: PT5M

10. Assemble the pastries

    Place a tablespoon of filling in the center of each circle, fold into a half-moon and seal the edges with a fork.

    Time: PT5M

11. Bake

    Arrange the pastries on a parchment‑paper‑lined sheet and bake for 12 minutes until golden and crisp.

    Time: PT12M

    Temperature: 220°C

12. Rest and serve

    Remove from oven, let rest 2 minutes, then serve with ketchup or tamarind sauce.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Mixed vegetables (potatoes, carrots, peas, cabbage): Mixed frozen vegetables, other seasonal vegetables
• Instead of Medium onion: Shallot, leek
• Instead of Tomato paste: Tomato purée
• Instead of Garlic clove: Garlic powder (1/4 c. à café)
• Instead of Fresh grated ginger: Ground ginger (1/2 c. à café)
• Instead of Ground cumin: Garam masala (1/4 c. à café)
• Instead of Paprika: Sweet pepper
• Instead of Curry powder: Garam masala blend (1 c. à café)
• Instead of Fresh coriander: Flat-leaf parsley
• Instead of Salt: Sea salt
• Instead of Cooking oil (vegetable oil): Light olive oil, sunflower oil
• Instead of Water: Low-salt vegetable broth
• Instead of Puff pastry (or shortcrust pastry): Phyllo dough, homemade pizza dough

Equipment Needed

• Chef's knife
• Cutting board
• Pan (saucepan)
• Wooden spoon
• Mixing bowl
• Rolling pin
• Cookie cutter or bowl for cutting circles
• Oven
• Baking sheet
• Fork (for sealing)
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Sauté the onion until browned
• Cook the vegetables until tender
• Bake until golden

Chef Tips from the Video

• Use very cold butter in the puff pastry for maximum flakiness.
• Lightly dust the pastries with a little flour before baking to prevent them from sticking to the sheet.

Troubleshooting

Storage

Refrigerator: Store the pastries in an airtight container for 3 days in the refrigerator.

Freezer: Wrap uncooked pastries in plastic wrap and freeze for 2 months. Bake directly at 220°C for 15 minutes when frozen.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• Assemble the pastries and freeze before baking for an ultra‑quick meal.