Haitian Pate
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Unrated
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Prep Time
6 hrs
-
Cook Time
mins
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Total Time
6 hrs 45 mins
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Servings
10
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Calories
305 kcal
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Course
Others
Haitian Pate
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the dough:
- 1 cup cold water
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp white vinegar
- 1 cup lard
- 1 egg
For the filling:
- 1 lb dried salted cod
- 1 onion
- 4 garlic cloves
- ½ scotch bonnet pepper
- 1 shallot
- ¼ tsp thyme
- 2 tsp parsley
- ¼ tsp rosemary
- 1 tsp lime juice
- ½ cup water
- 1 tsp white vinegar
- ½ tsp ground pepper
- 1 tsp adobo seasoning
- 1 tbsp tomato paste
- 2 tsp olive oil
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Instructions
- Put the fish in a large pot and cover it with water. Allow it to sit and soak for 2 hours.
- Drain the water from the fish and replace it with fresh water.
- Put the pot with the water and fish on high heat and bring to a boil. Let it boil for 20 minutes, then drain the water.
- Once the fish has cooled off enough to touch, use your hands to flake it apart into a new bowl and set aside.
- To make the dough, add the salt and 2 cups of flour into a large mixing bowl. Mix with a whisk then make a well in the center.
- Pour in 1 cup of water and 1 tbsp of vinegar into the well. Mix with your hands until combined.
- Cover a large surface area or countertop with flour and dump the dough on top.
- Knead the dough for 2 minutes or until it becomes fully incorporated, firm, and sticks together.
- Roll the dough into a ball and cover it with plastic wrap. Put it in the fridge for at least 30 minutes.
- Remove the dough from the fridge and roll it out to a ¼ inch thick rectangle on the floured surface.
- Smear the lard on the surface of the dough, leaving an inch margin around the edges.
- Fold the dough into thirds (like a letter) and place it on a baking tray. Cover it and put it in the fridge for a minimum of 30 minutes.
- Take the dough and roll it out again the same way.
- Fold as before, then put it back in the fridge for another 30 minutes.
- Repeat the rolling, folding, and fridge for 5 more times (give or take a couple, depending on how tired you’re getting). The more folding, the more layers.
- Refrigerate again.
- Finely chop the parsley, thyme, rosemary, scotch bonnet pepper (but make sure to deseed and destem it first), shallot, and garlic. Dice the onion.
- In a skillet, heat oil over medium-high heat.
- Add all the diced and chopped ingredients and stir for a minute or until the onion becomes translucent.
- Add to the skillet the cod, lime juice, ½ cup of water, vinegar, pepper, and adobo.
- Stir everything together to make sure the flavors mix, then cook for around 10 minutes. While it cooks, continue stirring so everything cooks evenly and nothing sticks to the pan.
- Add the tomato paste to the skillet and stir into everything else. Cook for another minute then remove from heat.
- Preheat the oven to 400F and prep a large baking tray with parchment paper.
- Remove the dough from the fridge and roll it out, leaving it ½ inch thick.
- Cut out the dough into squares or circles about 2 ½ inch across. I find the easiest way to do this is with a pizza roller, cutting the dough like a grid, so I get a lot of squares at once.
- Put a spoonful of cod filling on one side of each dough square before folding the other side over.
- Press the edges of the dough together with the prongs of a fork.
- Put each shaped patty onto the prepped baking tray.
- Whisk an egg and use a pastry brush to brush it over the top of each patty.
- Put in the oven and bake for 45 minutes, or until the top of the dough is golden and flaky.
- Allow to cool on a wire rack before serving.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
59g
(20%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.002g
Cholesterol
16mg
(5%)
Sodium
261mg
(11%)
Potassium
592mg
(17%)
Fiber
20g
(80%)
Sugar
2g
(4%)
Vitamin A
2915IU
(58%)
Vitamin C
19mg
(21%)
Calcium
774mg
(77%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 261mg | 11% |
| Potassium | 592mg | 13% |
| Fiber | 20g | 80% |
| Sugar | 2g | 4% |
| Vitamin A | 2915IU | 58% |
| Vitamin C | 19mg | 21% |
| Calcium | 774mg | 77% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
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