(Pâté à la viande)
Pâté is a meat pie common to all Acadian communities. Although still an integral part of the Acadian Christmas Eve celebration, pâté is now made throughout the year.
Pâté is usually prepared with pork mixed with chicken, hare and, sometimes, beef. Every region boasts its own characteristic recipe, using different ingredients, methods of preparation and techniques for preparing the crusts.
In all areas, however, pâté is eaten as a meal in itself, whether for breakfast, supper or a midnight snack. In Petit-Rocher and Campbellton, a variation called Petit cochons (little pigs) is often served. Prepared in the same manner as regular pâté, Petit cochons are made from circles of dough about 6 inches (15 cm) in diameter. Folded in half, they resemble half-moon shaped pockets.
Pâté can be kept for several days if refrigerated. Before serving, simply place it in 350◦F (180◦C) oven for a few minutes.
Early Acadians usually made pâté with pork. Today most Acadians use several kinds of meat in a single pie to reduce the amount of fat in the dish and to vary the taste.
2 lbs. (1 kg) pork
2 lbs. meat (1 kg) (hare, beef, chicken)
1 large onion, chopped
2 tbsp. (30 ml) onion, chopped
1 tbsp. (15 ml) flour
1 pie crust (see recipe below)
Salt and pepper
Summer savoury and powdered cloves, to taste
Cut half of the meat into ½-inch (15-mm) cubes. Cut the rest of the meat into larger pieces, reserving the bones. Put the meat and the bones in a pot with the onion, salt, pepper and just enough water to cover the ingredients. Simmer for 1½ hours, adding more water if necessary. After 1 hour, add the spices and the chopped onions.
Allow the mixture to cool and remove the meat from the bones, cutting it into small pieces. Return the meat to the cooking liquid, thicken it with flour mixed with water and simmer the mixture for another 2 - 3 minutes. Let the mixture cool.
Put the mixture into a pastry shell and cover with a crust pricked with holes to allow the steam to escape. Bake at 400◦F (200◦C) for 30 minutes. Makes 3 or 4 meat pies.
Variation: In some areas of northern New Brunswick, diced potatoes are added to the mixture.