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!!!
Savory Thoughts: “If You Are Working On Something That You Really Care About, You Don’t Have To Be Pushed. The Vision Pulls You.” – Steve Jobs.
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.
Did you make these Haitian Patties (Haitian Pate) recipe? Tag me on Instagram or Facebook and please give it a star rating below!
SAVE THIS HAITIAN PATTIES RECIPE TO YOUR PINTEREST BOARDS!
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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!
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.
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!