Pates are baked or fried pastries with meat filling. (Pate is pronounced "patty").
Make Johnny Cake dough and let rest.
Crumble meat and brown in saucepan.
Add chopped vegetables and seasonings to meat and mix well.
Cook until vegetables tender.
Add pasta sauce (or ketchup).
Cook a bit more until sauce thickens and mixture is consistent.
For each pate, pull off a ball of johnny cake dough about the size of a golf ball.
Roll the ball of dough into a cirle about 6 inches in diameter, 1/8 inch thick, keeping floured well. Turn, flour, and roll several times.
Spoon filling into center of circle. Do not overfill or pates will be difficult to seal.
Wet outer edge of circle with water.
Fold in half and seal. Crimp edge with fork. Flour, turn, and crimp other side with fork. Make sure sealed edge is at least 1/2 inch wide.
Fry pates in 350° oil on each side until golden, turning to let each side cook.
Remove and drain well.
Instead of frying, you can bake the pates in a 350° oven until golden. Also, you can use pulled cooked chicken meat, pork, or fish instead of ground beef.