Smoked Catfish Pate`
# 101 - $19.95 for 16 ounce tub
Evelyn's Note: This very special appetizer was the 1990 winner of the NASFT's International Fancy Food Show's Outstanding Hors D'Oeuvre award in New York! Julia Child tasted and talked about our Pate on the Today Show the morning after the award ceremony, which absolutely thrilled us! Studying Julia's Mastering the Art of French Cooking is the way I learned to cook and I was privileged to have met her several times.
We ship Pate in an insultated box with reusable ice gels. The Pate can be kept frozen for up to a year and will refreeze perfectly. It will refrigerate for up to 3 weeks, but don't hesitate to refreeze it. We suggest thawing overnight in the refrigerator before serving. Warm brown toast fingers spread with our Pate is my favorite way to enjoy it! Or just use Bremner Wafers!
1 package of Pillsbury Already Pie Crust
1 pound of Smoked Catfish Pate
2 tablespoons fresh or dried chopped chives
- Cut small rounds of pie crust (we are using the ready to roll pastry because it is just so easy to do).
- Place the rounds of pastry in lightly oiled tiny muffin pans.
- Fill the pastry rounds with 1 heaping teaspoon of Smoked Catfish Pate .
- Sprinkle the Pate with finely chopped chives.
- Bake at 350 degrees for about 20 minutes or until the pastry browns. The tarts will puff nicely and the flavor is exciting.
- Serve warm immediately or freeze the tarts to serve later.
Note from Evelyn: They are at their very best just hot from the oven, but they do freeze nicely! l have even frozen them and carried them to Washington for a party! Just pop the tarts into a hot oven for 2 or 3 minutes to warm.