Haitian Patties (Haitian Pate) Recipe (2024)

Well seasoned homemade Haitian Patties that is sure to be a hit! Flaky crust, and a well seasoned filling. The ideal Haitian fast food recipe to enjoy.

Regardless of preparation method, Haitian patties consist of a savory, well-seasoned filling encased in a buttery, flaky pastry crust, or puff pastry to conserve time.

A moist and juicy filling encased in the classic flaky exterior! The Best Homemade Haitian Patty Recipe, complete with a video tutorial for preparing the dish.

Haitian patties, also known as pate, are typically offered as an appetizer at large parties or special occasions. They are also eaten as a snack, and they are typically served with eggs for breakfast.

Haitian Patty – History

Patties are well known in Haiti, the first black country in theWestern Hemisphereto gain their independence on January 1, 1804 where Haitians celebrated their freedom withSoup Joumou, Haitian Squash Soup.

These Haitian patties are created with puff pastry dough that has already been made (purchased from a store) and are filled with a beef filling that has been strongly seasoned. My version of these patties is quick and easy to make.

Individuals of a wide variety of ethnicities use the word “patty” in their cuisine. When it comes down to it, it is essentially a shell made of pastry that is loaded with a variety of foods, such as meat, vegetables, and other essential ingredients. Cornish pastries, commonly referred to as cornish pastry, are a staple in English (British) cuisine.

Like many others, these baked Haitian patties can be found throughout Haiti at roadside food shacks, local bakery/grocery stores, and anywhere that sells food. It is a must-have if you ever visit Haiti or a part of the Haitian community.

In Latin cuisine, empanadas and pastelitos are common treats. In Greek cuisine, spanakopitas are a popular option. Regardless of how they are prepared, the end result is always enjoyable.

When Haitians get together for a special event, patties are frequently the number of appetizers that are provided, and they are also the ones that are rapidly cleared off the table.

Haitians take great satisfaction in the fact that they are able to create foods that are highly seasoned, full of taste, and well spiced. Every meal is distinctive in its own particular way.

For the purpose of contributing to the resolution of a cause, each of our dishes is associated with a certain civic or political movement, an era in music or fashion, and a statement.

Key Ingredients Used In This Recipe

Beef:As an alternative to utilizing meat that has previously been ground, I used beef cubes. Personally, I would suggest using beef of a high quality for this. You also have the option of selecting grass-fed beef. On the other hand, if you are unable to grind the meat yourself, the next best alternative is to purchase ground beef from a supermarket. I strongly suggest that you go with a lean option.

Haitian Epis:This seasoning blend has all of the essential ingredients you would want in your dish to make it flavorful.

Saint-Marc Seasoning Blend:Although optional, this blend contributes to the authentic flavor in the dish. It is also our own version of “holy trinity”.

Salt To taste and Onions: Adjust the seasoning with salt to taste and the onions add depth of flavor.

Dough: Use either store-bought or homemade.

Optional:You are welcome to add Scotch Bonnet Peppers or pepper flakes at your discretion in order to provide some heat. You can also create this dish with fish or veggies in place of meat if you want.

Haitian Patty Filling

How To Make The Patties

In spite of the fact that the process is straightforward, genuine Haitian patties require puff pastries that are prepared at home. I have included a more candid version of this mouthwatering appetizer in order to save you time and allow you to enjoy it more easily.

The Haitian patties can be prepared using ground pork, beef, chicken, or turkey, according on your preference. Additionally, it can be prepared using fish, most commonly cod. It is always flaky, but it might have a peppery flavor (if desired).

Be sure to watch the video to see how to make these beef patties with ease.

Make the filling.First, wash and pat dry the meat with a clean paper towel. In a food processor, add the meat, then add the epis seasoning including the Saint-Marc spice blend, and add the chopped onions. Blend well to combine.

Set the meat aside.

Cook the meat:Heat the oil in a medium skillet over medium heat. Cook the meat. Be sure to break it down with a spoon or spatula.

Adjust the seasoning if needed with salt, epis, etc. and continue cooking until just done. Do not allow the liquid to evaporate from the meat, if the meat becomes dry, add about ½ cup water and continue to cook. The meat should be “moist” but not “wet” to the point where it is saucy or dripping on the side of the dough.

Before assembling the patties, allow the filling to cool down and set it aside.

Assemble the patty:Roll out the dough. Cut the dough into even squares and desired size. Feel free to measure first for even cutting.

Fill the dough with it with some of the filling. Add the other half of the dough on top of the filling and use a fork to seal in the seams.

Storing/Reheating Leftover Patty Options

Refrigerate:Any leftover patties should be stored in an airtight container whenever they are not being used. They can be stored in the refrigerator for up to three days without going bad.

Freezer:In order to avoid freezer burn, it is important to keep any remaining patties in a baggie that is both airtight and flat. When stored in the freezer, they can be kept for up to one month.

Reheating:If there are any patties left over, it is strongly suggested that they be reheated in the oven in order to achieve the best possible flavor and texture overall.

I recommend that the patties be reheated in the oven at a temperature of 325 degrees Fahrenheit for ten to fifteen minutes, or until they are completely warmed through. Reheating frozen patties for twenty to twenty-five minutes, or until they are completely warmed through.

Chef’s Tips

• I recommend rolling outthe doughbefore cutting it to maximize the chances of having even pieces.
• Cut the dough into the desired size, but no more than 3 inches as the dough will puff up and expand.
• Best not to overcrowd the doughor add too much of the beef mixture, as it will cause the pastry to open while baking.
• Properly secure the edges.Feel free to use an egg wash if desired to seal the seams.

More Haitian Food Recipes You’ll Love

Pain Patate

Haitian Rum Cake

Haitian Black Rice

Haitian Macaroni Au Gratin

Haitian Tablet Pistache

Haitian Lima Beans

Haitian Laboyi Bannann (Plantain Porridge)

Haitian Grapefruit Juice

Jus De Citron – Haitian Lemonade

Haitian Legume – Eggplant Stew

Poulet En Sauce Recipe

Haitian Meatballs

Haitian Tchaka

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