Quebec’s “Chinese Pâté” a new version

Print Friendly

Quebec’s “Chinese Pâté” a new version

Production: 5 – Serving
Preparation: 30 Minutes
Cooking: 20 Minutes

“Steak !! blé d’ingue !! pétaks !! Steak !! blé d’ingue !! pétaks !!” as Therese of “La petite vie” use to keep telling herself; she could never get it done proprely.
Three essential ingredients: 1- ground beef 2- corn (commonly known as Indian corn in Quebec) 3 – and good old mashed potatoes.

The now famous and well known Quebec’s Chinese pâté comes in many versions. Traditionally our grandmothers (very efficient) prepared it with the leftover roast beef from the Sunday dinner (process in a meat grinder) with creamed corn and mashed potatoes.

The origin of this recipe, which appears in the 1920’s, is still debated today. Some argue that it was a dish developed to feed the Chinese workers who built trans-Canadian railway line. Others believe that it is a Quebec version of a family meal native to the U.S. city of South China and brought back by the french Canadian who worked there during the industrial revolution. Finally, it is easy to find similarities with the traditional Shepherd’s pie of the Irish people who emigrate to Quebec at the beginning of the century. ( more on this here )

The Chinese pâté his so popular that one can almost name it the national dish of Quebec. Inexpensive, easy to prepare and a real comfort food that remind us of our childhood.

We present a slightly changed version, with some tomatoes juice, for those who like a moist and juicy Chinese pâté.

Quebec's Chinise Pâté a new version

Ingredients:
Ground Beef – [1 lbs.]  (454 g.)
Corn kernels (12 fl. oz can/ 341 ml.) – [1]
Potatoes – [6]
Tomato – [1]
Tomato juice – [1 cup]  (250 ml.)
Onion (medium) – [1]
Olive oil – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste

Steps:
1- Preheat the oven to 350 C (180 F).
2- Peel the potatoes and cook in salted water.
3- Cut the onion into small pieces and cook in oil.
4- Add the ground beef and cook with the onions. Salt and pepper to taste.
5- Make a puree with the cooked potatoes.
6- At this point you can now begin to superimpose layers of ingredients in the dish to be used for baking.
7- Remove the cooked meat on a plate (8 X 8 X 2) type Pyrex baking.
8- Add the tomato juice over the meat until it is completely absorbed by it.
9- Cut the tomato into thin slices and spread in layers over the meat.
10- Add the corn kernels on top of meat.
11- Cover with the mashed potatoes.
12- Bake for about 20-25 minutes.