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Haitian Patty (Pâté Haïtien)

The Haitian patty or pâté haïtien, called pate ayisyen in Haitian Creole is a puff pastry stuffed with ground beef or other salty fillings.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
8 hrs 30 mins
Total Time
2 hrs
Servings: 10 people
Calories: 262 kcal
Course: Main Course , Breakfast , Appetizer
Cuisine: Caribbean , Haitian

Ingredients

For the dough
  • 2½ cups all-purpose flour , sifted
  • 1 teaspoon salt
  • 1 cup water
  • 8 oz. lard (or, failing that, butter or margarine)
  • 1 egg yolk (to brush the dough)
For the stuffing
  • 1 lb ground beef
  • 1 medium onion , grated
  • 3 cloves garlic , chopped
  • 1 medium shallot , chopped
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • ½ scotch bonnet pepper , chopped
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
  • 2 teaspoons tomato paste
  • 3 teaspoons olive oil
  • ½ cup water
Equipment
  • Stand mixer
  • Rolling pin
  • Cookie cutter (2 inches / 6 cm)
  • baking sheet
  • parchment paper

Instructions

Dough
    Cup of Yum
  1. In the bowl of a stand mixer, add the flour, salt and water and knead for a few minutes until obtaining a stiff dough.
  2. Cover the dough with plastic wrap and let it sit at room temperature for 20 minutes and while preparing the filling.
Filling
  1. Heat the oil in a skillet over medium heat.
  2. Add the onions, garlic, shallot, chili and sauté for a minute, stirring regularly.
  3. Add the thyme and rosemary and mix well.
  4. Sauté for 5 minutes, stirring frequently.
  5. Add the meat and water and simmer for 15 minutes over low to medium heat, until the meat is tender and the water is completely absorbed. If necessary, increase the heat and reduce the liquid, stirring continuously.
  6. Add the tomato paste and mix well.
  7. Turn off the heat and let cool.
Puff pastry
  1. Generously sprinkle flour on a work surface to prevent the dough from sticking.
  2. Roll out the dough with a rolling pin and stretch into a rectangle about ⅛ inch (3 mm) thick.
  3. Roll out the dough from front to back and back to front until getting the desired thickness.
  4. Spread all the lard over the entire surface of the dough.
  5. Fold over both edges to form a square.
  6. Sprinkle the dough with flour and spread it evenly.
  7. Then roll out the dough and set aside for 15 minutes.
  8. Roll out the dough again into a rectangle about ⅛ inch (3 mm) thick.
  9. Fold over both edges to form a square.
  10. Sprinkle the dough with flour and spread it evenly.
  11. Then roll out the dough, wrap it in plastic wrap and let it rest in the refrigerator for 8 hours.
Stuffing
  1. Preheat the convection oven to 350 F (180˚C).
  2. On a lightly floured work surface, spread the dough evenly to a thickness of about ½ inch (1 cm).
  3. Using a cookie cutter, form circles about 2 inches (6 cm) in diameter.
  4. Place a tablespoon of beef on half of the circle.
  5. Fold and lightly press the ends using wet fingers or a moist fork to seal the edges.
  6. Place the patties on a baking sheet lined with parchment paper.
  7. Brush each patty with egg yolk.
  8. Bake for about 40 minutes or until golden brown.
  9. Serve hot.