dumplings pâté mexicain
1 hour 10 minutes • +/- 50 dumplings

Mexican Meat Pie Dumplings

Traditional Mexican pâté, beautifully presented in decadent dumplings, is enhanced with our savory Tomato Ketchup, classic Baseball Mustard and tangy El Paso Tex-Mex spices.


  • -+/- 50 dumpling doughs
  • 1 lbs lean ground beef
  • 200 g Monterey Jack cheese cut into small cubes
  • 1 finely chopped onion
  • 2 stalks of celery, cut into small cubes
  • 2 jalapeno peppers, seeded and finely diced
  • 1 cup beef broth
  • 2 tbsp. tbsp El Paso Tex-Mex spice
  • 1 cup tomato ketchup
  • 1 C. baseball mustard
  • 1 C. sweet relish
  • 1 C. tablespoon Worcestershire sauce
  • 2 egg yolks
  • Salt and pepper to taste
  • Pepperoncini for serving


  1. In a large skillet over medium high heat, sauté the onion, celery and jalapenos with a drizzle of olive oil for 2 to 3 minutes.
  2. Add the ground beef and continue cooking until the beef is cooked through.
  3. Using absorbent paper, blot up excess water and continue cooking for 2 to 3 minutes.
  4. Add the Tomato Ketchup, Baseball Mustard, sweet relish, beef broth, El Paso Tex-Mex spices and Worcestershire sauce.
  5. Reduce the heat to medium and simmer for about 30 to 40 minutes or until the sauce is well reduced and thickened.
  6. Place the equivalent of a tablespoon of the mixture and 1 cube of cheese in the center of the dumpling dough.
  7. Brush the edge of the dough with a little water and close it into a half-moon, making sure that the dumpling dough is well sealed.
  8. Brush the tops of the dumplings with the egg yolks and place in the Air Fryer at 390°F for about 10 minutes.
  9. Serve with our Tomato Ketchup and marinated pepperoncini peppers.


Jasmin Perreault said:

Excellente recette de dumplings, très accessible même pour ceux et celles qui ne sont pas habitués d’en manger. On peut aussi s’en faire de petits pâtés dans des moules à muffins tellement le goût est sublime.

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