The moment you sink your teeth into this homemade Haitian patties (pate), it’ll instantly be love at first bite.
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 the Western Hemisphere to gain their independence on January 1, 1804 where Haitians celebrated their freedom with Soup 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.
Haitian Patty Filling
This Haitian patty is stuffed with a filling that is not only well seasoned but also exceptionally tasty, and you are going to absolutely adore it!
Our beef filling mixture (or any other meat of your choosing) is a low-effort and high-reward dish that can be made with our really simple ingredients. The spice blend used in this Haitian patty recipe is made with flavorful aromatics, spices, and herbs.
Scotch bonnet could be purchased at your neighborhood Caribbean market, which can add some heat to the recipe. In place of scotch bonnet peppers, a habanero pepper is an excellent substitute.
In addition to that, I used kosher salt to lightly season the meat.
How To Make The Patties
Homemade Haitian Patties
Equipment
- Oven
- Skillet
Ingredients
- 1 lb Beef Cubes; or 1 lb ground beef
- ⅓ Cup Haitian Seasoning (Epis)
- ⅓ Cup Chopped Onions
- ½ tsp Saint-Marc Spice Blend
- Salt and Pepper To Taste; optional
- ¼ Cup Olive Oil
Instructions
- Preheat oven to 400 degrees. 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.Bake until golden brown and flaky, about 15-18 minutes.
Notes
Pro Tips To Make These Patties
- I recommend rolling out the store-bought dough before 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 dough or 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.
- 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).
More Haitian Food Recipes You’ll Love
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. Reheat frozen patties for twenty to twenty-five minutes, or until they are completely warmed through.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 This post may contain affiliate links. See my full disclosure here. ***Calories are estimated per serving***Nutrition
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Bronwyn says
iv made this once before without the Saint-Marc Seasoning Blend since I can’t get it where I am, and it was absolutely delicious!
But i am wondering if there is a recipe for the spice bend?
Mirlene says
hello,
You may find the Saint-Marc Seasoning blend here.
MC says
Thery were very tasty. I used canned herring. It would.be helpful to note to bake on parchment paper for no stick and easy clean up
Mirlene says
Thank you very much, MC.
Edwidge says
I been following you for a while
I like to know for the Haitian pate why not do the video also after the knitting and refrigerated when can you cooking, my never come out flaky why is that please.thank you
Mirlene says
Hi Edwidge,
Thank you so much for following us. Truly appreciate it. I will make a video for the patties soon. Please follow us on YouTube https://www.youtube.com/c/SavoryThoughts so you do not miss out on any videos and when we post the Haitian Patties video in Fall. Many blessings to you!
Wendy says
We are doing a Haitian dinner this weekend for Black History Month. I just made your Epis and it is outstanding! I will use it when making the Patties for our appetizer. Thank you for sharing your recipes. I look forward to trying more of them.
Mirlene says
Thank you so much, Wendy. Happy Celebration 🙂
Suzette says
I made the epis tonight and it is divine! I am about to make the meat pies but the recipe says 3 cloves of garlic but doesn’t say if I add them in when I’m cooking the meat. I assume they are chopped fine or pressed also? And for the cider vinegar, is that also added in with the meat or used to make the egg wash? Thanks please advise! I’m making them tomorrow!
Mirlene says
Hi Suzette,
Thank you for your message and question. Yes, please add the ingredients to the meat. The chopped garlic is added to the meat as well.
Suzette says
What kind of peppers do you use for the mixed peppers? I’m hoping to make this for my book club. These were mentioned in the book Before She Disappeared. They look delicious! Please help me with which peppers to use as there are all kinds of them out there!
Mirlene says
Hi Suzette, thank you for your question. In this recipe, we used green and yellow peppers. You can use any bell peppers you’d like. I hope you enjoy the recipe.
Audrey says
You forgot to put puff pastry in the list of ingredients.
Mirlene says
Thank you so much.
sallie rae delucantonio says
yes i agree
Mirlene says
Hello, You will need 2 sheets of puff pastry.
Kirsty says
I am in no way a cook, but I read about Haitian meat patties in a book I am reading. I was hungry when I read it and they sounded really nice so I searched up a recipe and came across yours. I had time so I made the Epis too. Oh my god they were so bloody good!! And as I said I am no cook. Now as an Australian we are very partial to a meat pie but these were perfect. Thanks so much!!!
Mirlene says
Thank you very much, Kristy!!
Dorothy says
First of all I am so happy I happen to stumble upon your website. I thinking I missing the part where I can get the puff pastry from. Help Im from Brooklyn and now live in Charlotte NC and am missing my Pate!!!!
Barb Clough says
Made these as part of my dinner from Haiti (part of my Global Table Adventure) – we all loved them! Especially my 2 1/2 yr old grandson who ate 3!! We were amazed. I had already made Epis to go with them so had plenty to add to the meat! Thanks!!!
Mirlene says
WOWOW I am so glad to hear it. Thank you very much for commenting. I hope you find more recipes you and your family will enjoy.
Mrclflwr says
Your recipe is really good! I made it once on fathers day and again today. I am vegan so I substituted with Gardein ground crumbles, Bob’s Red Mill Egg replacer, and used a small act of coconut oil to bind the pastry dough instead of egg. I also added somewhere between a quarter and half cup of water to my meat to make it a little more wet and allow the flavors to meld together better since the Gardein meat is dryer than regular ground meat with fat. What makes it especially tasty is your Epis recipe which gives it the flavor kick. It’s excellent. I don’t make mine as spicy bc of my kids. I used the Pepperidge Farm pastry sheets bc it is vegan friendly as well. Thanks for the recipe! I have to mention that I am Asian and my husband is Haitian. I fed it to his whole family including his parents and they enjoyed it.
Mirlene says
WOW! Thank you very much for sharing. I am especially grateful the fact that you took your time and restructured it to make it vegan.
Felicia says
I made these yesterday (and today because they were so tasty)! Great recipe with easy to follow instructions.
Mirlene says
I am so glad you like it so much and made it twice!!!! Thank you, Felicia 🙂
Yz says
Thank you for the recipe! How many packages of puff pastry would you recommend? It is not listed in the ingredients.
April says
I can only imagine how delicious these patties are! One thing I am 100% sure about is that I wouldn’t be able to stop eating them – that’s how delicious they look! Fantastic recipe!
Mirlene says
Thank you, April!
Maman de sara says
Anything with puff pastry, I am in! That looks yummy.
Mirlene says
Thank you!
Jacqueline Debono says
These Haitian patties look really tasty. They also seem quite easy to make so def want to try this recipe out. Great for a party! Going to pin for later!
Mirlene says
Thank you, Jacqueline!
Jori says
Happy Black History Month! This virtual potluck is such a wonderful way to celebrate. Food is a great connector of people. Thank you for sharing your recipe!
Mirlene says
Thank you for reading!
Lathiya says
The patties looks amazing..I love such savory patties along with my hot cup of tea…I love the concept of virtual potluck
Mirlene says
Thank you, Lathiya! Yes, the creator is a genius to come up with this idea.
Linda says
Oh yum! I can picture myself enjoying a whole bunch of these haitian patties. We have quite the same in Indonesia; and I can’t wait to try this version.
Mirlene says
I hope you love it just as much.
Danielle Wolter says
These look SOOOO delicious! That ground meat mixture sound incredible, and I just love using puff pastry. Def want to check out that Haitian seasoning!
Mirlene says
Thank you, Danielle. The seasoning is amazing. It goes well with everything.
Linda says
I love spicy appetizers and this reminds me of a spicy version of an empanada. Love the use of puff pastry too. It’s the perfect finger food for a party too.
Byron Thomas says
I’ve had the pleasure of eating these before and they were delicious! We have such a culturally diverse team at my work and we often host potlucks, asking each person to bring a dish that reminds them of “home.” Well, these patties have shown up a few times and I always push my way to where they are sitting on the potluck table. Would it be rude of me to take two? 🙂
Mirlene says
Absolutely NOT! Take two, take three and more. They are delicious. I love how versatile they are. I am so glad to hear you have had the chance to taste them. They are definitely a staple.
Kelly Anthony says
These haitian patties pate look perfect for serving at any gathering or party. Your step by step directions will make this an easy to recipe to follow!
Mirlene says
Thank you!
Diana says
I am Haitian and this melted my heart! I love this so much I at a lost for words.
Mirlene says
Awww I am so glad to hear that. I am glad you enjoyed it. Thank you so much for reading!!!
Stine Mari says
Ohh these look so yummy! And really easy too if one uses store bought puff pastry – which I think is totally fine!
Mirlene says
I agree! I think it is fine too 🙂
Amanda says
Such a great appetizer! You can’t go wrong with a flaky crust and ultra flavorful filling. I don’t get a chance to eat much Haitian food here, so thanks for such a great recipe!
Mirlene says
Oh No! Now you have a reason to visit this site for some inspirations. 🙂
Gloria says
Well, don’t those look like delicious little bites of goodness. Love the flaky crust. These would be great as an appetizer or as a meal with a side salad. I know my family would devour these.
Nicole says
Oh my goodness! I would love to try this recipe!
MDesir says
Thank you, Nicole!