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A pâté chinois; half nibblets, half cream corn
|Place of origin||Canada|
|Main ingredient(s)||ground beef, onions, maize or creamed corn, mashed potatoes vinegar|
|Look up pâté chinois in Wiktionary, the free dictionary.|
|Wikibooks has a book on the topic of: Cookbook:Pâté chinois|
|Wikibooks has a book on the topic of: Cookbook:Pate Chinois|
Pâté chinois (pronounced: [pɑte ʃinwa]) (known in New England as "Chinese pie") is a French Canadian dish similar to English cottage pie or shepherd's pie, or French hachis Parmentier. It is made from layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Variations may include sprinkling paprika on top of the potatoes, reversing the layering of ingredients, adding diced bell peppers to the ground beef, and serving the dish with pickled eggs or beets. Pâté chinois (French for "Chinese pie") is often consumed with ketchup mixed in.
Pâté Chinois is not a Chinese recipe. It may simply be an adaption of "Shepherd's Pie", but one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century. These cooks made it under instruction from the railway bosses (of English extraction) as an easily-prepared, inexpensive version of the popular cottage pie, with the sauce in the tinned creamed-corn serving as a substitute for the gravy.
The French Canadian railway workers became fond of it and brought the recipe back with them to their home communities. From there, it was brought to the textile mill communities of Maine (Lewiston), New Hampshire (Manchester), Massachusetts (e.g., Lowell and Lawrence) and Rhode Island (Woonsocket) where many French Canadians immigrated to work in the mills during the early 20th century. It may also be connected to the town of China, Maine. Some Lewiston, Maine families made a variation called Pâté au Chinois layering the dish with mashed potatoes at the bottom, ground beef next, followed by peas, whole beets, and creamed corn on the top.
In the Québécois humorous television program La Petite Vie, pâté chinois is used to show one of the characters' abysmal lack of common sense as she regularly fails to properly prepare it, for example, by laying the three ingredients side by side instead of layering them, or forgetting to mash the potatoes.
- www.whats-cooking.ca article People from Quebec sometimes layer the dish with potatoes at the bottom, then meat, and then topped with cream corn to make the potatoes juicier.