Haitian Patties (Haitian Pate) – Spicy, flavorful, delectable beef stuffed in puff pastry dough. Quick and easy Haitian Pate that comes together as quickly as they sail off the table. Ridiculously Delicious!!!
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Haitian Patties + BHM Virtual Potluck
Friends, I am very happy to announce that I have the pleasure of participating in the 3rd Year of the Black History Month Virtual Potluck. Alongside some amazing black food bloggers from around the world, who are listed below in this post, I am happy to present to you one of the many ways to make Haitian patties.
First of all, happy Black History Month! I am happy to say that in this virtual potluck we have gathered to celebrate this special month through food in black culture. We are sharing some of the most famous dishes that made us drool for years! I hope you are hungry.
Haitian Patties, or simply pate, is served for breakfast with eggs, as a snack, and mainly as an appetizer at large gatherings or special occasions.
My quick and easy version of these Haitian patties are made with already made (store-bought) puff pastry dough, and are filled with a highly seasoned beef filling.
These baked 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.
Not until recently, I started sharing more dishes from my native country, Haiti. I have shared my pikliz, tasso, mais moulin, soup joumou, plantain bread, and red beans gravy.
Most often, when Haitians come together for an occasion, patties are often the number appetizer served and quickly to leave the table. Haitians pride themselves in creating highly seasoned, full of flavor, and well spice dishes. Each food is unique in their own way. Our dishes are related to a special civil or political movement, an era in music or fashion, and a statement to help resolve a cause.
Patties are well known in Haiti, it makes sense to introduce it to the potluck as it is a staple in Haiti; the first black country in the Western Hemisphere to gain their independence on January 1, 1804. They celebrated their freedom with Soup Joumou, Haitian Squash Soup.
How to make Haitian Patties – Step By Step?
The method is simple, although authentic Haitian Patties require homemade puff pastries. For the sake of time and convenience, I have included a simpler version to make this delicious appetizer.
The Haitian patties can be made with ground pork, beef, chicken or turkey. It can also be made with fish, mainly cod. It can be spicy but ALWAYS flaky.
For this recipe, I brown the beef on medium-low heat in a skillet. For spice, I added my homemade Haitian Epis (Haitian base seasoning), salt and pepper, chopped vegetables and onions, apple cider vinegar, better than bouillon vegetable base, garlic, and fresh herbs.
Once cooked, the meat is transferred to a bowl then spooned on the dough. The dough is based with an egg wash before baking.
The meat is lightly cooked as it will continue to cook when baking the patties in the oven on 400 degrees.
Cut the dough into even pieces. The edges are sealed with egg wash; this method is optional but highly recommended, as it keeps the dough from separating while baking. Then, press the edges down with a fork to finish securing the sealing process.
The patties are baked for 20 – 25 minutes or until golden brown on 400 degrees. They are served warm for breakfast with coffee or tea, lunch with salad, or as an appetizer in many special gatherings.
Haitian Patties Quick Tips:
I recommend rolling out the 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. Egg wash is best for this method.
To reheat the patties, simply place the patties on a plate and microwave for about 1 minute and 30 seconds for 2 patties. However, it is best if it is reheated in a toaster oven as it will taste just the same as it did when the patty was first prepared.
You can freeze the patties. To protect it again freezer burn, I recommend wrapping it in plastic wrap, then aluminum foil, and last, place it in a freezer bag. Although it seems extreme, it does help to keep the patties fresh once reheated.
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Don’t forget to check out all of the other Black History Month Virtual Potluck recipes below!
Happy Black History Month!
Delicious Haitian Patties
- ½ lb ground beef 73% lean and 27 % fat
- 1 ½ teaspoon Haitian Seasoning
- 3 cloves garlic
- 1 ½ tsp better than bouillon vegetable base
- ¼ tsp salt and pepper
- 2 tablespoon mixed peppers diced
- 2 tablespoon onions diced
- 1 egg
- 2 teaspoon organic apple cider vinegar
- Preheat oven to 400 degrees. Prepare the egg wash and set aside. Cook the meat for 3 minutes on medium-low heat in a skillet with the Haitian seasoning better than bouillon base, salt and pepper, diced onions and mixed peppers. Do not cover.
- Transfer to bowl. Cut the puff pastry in even pieces. Fill the middle of the puff pastry with about 1 tablespoon cooked ground beef. Seal the edges with eggs wash using a pastry brush and fold the moist edge over. Secure the edges by pressing down with a fork.
- Place the patties on a baking sheet and bake on 400 degrees for 25 minutes or until golden brown. Serve warm and enjoy.
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
Thank you very much, MC.
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
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!
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.
Thank you so much, Wendy. Happy Celebration 🙂
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!
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.
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!
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.
You forgot to put puff pastry in the list of ingredients.
Thank you so much.
sallie rae delucantonio
yes i agree
Hello, You will need 2 sheets of puff pastry.
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!!!
Thank you very much, Kristy!!