Beloved throughout the Caribbean, every country has their own version of these meat or fish filled pastries. The beef patty is interestingly a product of colonialism, having originally been introduced to the Caribbean by the English. The Haitian version is absolutely delicious, and is possibly one of the more recognized versions of the dish.
Pate’-Haitian Beef Patties
- Medium frying pan
- Baking sheet
- Rolling Pin
- Pastry brush
- 1 small Onion, diced
- ½ medium Scotch bonnet or habanero pepper, minced
- 1 lb Ground beef
- 1 tsp Lime juice
- 1 tsp Adobo seasoning
- ¼ cup Epis seasoning base (Recipe)
- 1 tbsp Vinegar
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- 1 package Frozen puff pastry
- 1 large Egg, beaten with 1 tbsp water for egg wash
- Prep – Remove puff pastry from freezer and defrost on the counter for 1 hour. Chop onion and pepper. Combine meat, epis, adobo seasoning and vinegar in a bowl. Make egg wash.
- Prepare Filling – Heat olive oil in a frying pan over medium heat. Add onions and cook for 5 minutes. Add meat mixture and cook, stirring, another 10 minutes. Stir in minced pepper and tomato paste, Cook another 1-2 minutes, turn heat off, and season to taste with salt and pepper.
- Cook Pate' – Preheat oven to 350°F (175°C). Unfold 1 sheet of puff pastry on a lightly floured work surface. Flatten out the sheet with a rolling pin. Cut down the folds to create 3 long strips. Then cut each strip in half to create 6 rectangles.
- Wet the edges of 1 rectangle and fill the top half of the rectangle with a heaping tbsp of meat filling. Fold over other half and crimp edges together with your fingers or a fork. Repeat until both puff pastry sheets are used giving you 12 patties.
- Brush the top- of each pastry with the egg wash. Bake until golden brown, about 20-25 minutes. Serve warm.