pastrypâte

Pastrypâte is a savory pastry dish that combines pastrami with pâté encased in a pastry crust. The name is a blend of pastrami and pâté, and the dish is described in culinary discussions as a pastry-centric preparation rather than a standardized regional specialty. Its exact origins are not well documented, and the concept appears primarily in informal or experimental cooking contexts.

Preparation typically involves a filling of chopped or sliced pastrami mixed with a smooth pâté, such as liver pâté or other pâté varieties, to create a cohesive interior. Additional ingredients may include onions, garlic, herbs, black pepper, and sometimes cheese, mushrooms, or pickles to provide extra flavor and texture. The filling is wrapped in a sheet of pastry dough—shortcrust or puff pastry is commonly used—and baked until the crust is golden and the filling is heated through. Some versions bake the filling inside a single pastry case, while others form individual turnovers or hand-held pasties.

Variations exist in the balance between meat and pâté; some preparations emphasize a distinct pâté layer within the pastry, whereas others blend the pâté more uniformly with the meat. Modern adaptations may offer vegetarian or vegan variants using mushroom pâté or other substitutes.

Serving suggestions typically include slicing the pastry into portions and serving hot or warm, with accompaniments such as mustard, pickles, or a simple salad. Nutritional content varies with the specific ingredients and portion size.