Haitian Patties, also known as Pâté, are flavorful hand pies made with a spiced meat and vegetable mixture that is baked inside puff pastry dough. This dish is a popular street food in Haiti and a favorite for large gatherings, as they are quick to make in large batches and can easily be enjoyed as a finger food or appetizer.
At home, Haitian patties are also eaten alongside eggs and coffee for breakfast. While beef is the most commonly used meat, virtually any other meat and even salted cod can be used. These hand pies use Haitian seasoning, a pesto-like paste often used in cuisine across Haiti to add warmth and flavor to meats and stews.
The original version of this patty is quite mild, but jalapenos can be added for medium spice. For the thrill-seekers searching for an even stronger heat, chili peppers can be partially used in place of bell peppers.
Origin & Cultural Significance
In the French and Creole-speaking country of Haiti, the English title of this dish, ‘Haitian Patty’, actually comes from the word pâté. This word literally means a meat stuffing cooked inside of dough, perfectly describing this flavorsome hand pie.
The method for pâté likely came to Haiti in the 17th and 18th centuries, before Haitian independence, when French cooking styles greatly influenced the ingredients and methods used throughout the nation. The Haitian patty reflects the nation’s long history with the European power, while also demonstrating how the small island nation came to create its own unique dishes with spice mixtures it can call its own.
Haitian Patties, also known as Pâté, are flavorful hand pies made with a spiced meat and vegetable mixture that is baked inside puff pastry dough.
- Ground beef, 75-80% lean - 1/2 lb.
- Vegetable oil - 1 tbsp
- Puff pastry - 2 sheets
- Haitian Seasoning - 2 tsp
- Garlic, minced - 4 cloves
- Beef bouillon - 1 ½ tsp
- Green onion, sliced - 1
- Bell peppers, finely diced - 2 tbsp
- Onion, finely diced - 2 tbsp
- Egg - 1
- Salt and pepper - to taste
- Parsley, chopped - about 2 tbsp
- Lemon juice - 1 lemon
For the Haitian Seasoning:
- Olive oil - 1 cup
- Apple cider vinegar - ⅓ cup
- Bouillon paste - ⅓ cup
- Parsley, chopped - ½ cup
- Clove - 1 tbsp.
- Thyme - 8 sprigs
- Garlic - 10 cloves
- Bell peppers - ½ cup
- Onions - ½ cup
- Basil - 2 tbsp
- Green onion - ⅔ cup
- Cayenne Pepper - 2 tsp
- Salt - 1 tsp
- Pepper - 1 tsp
- Preheat the oven to 400 degrees. Immediately prepare your egg wash and set aside.
- In a large skillet, heat oil on medium-low. While the oil is heating, mix together the raw beef with the Haitian seasoning, diced onions and peppers, and salt and pepper. Place the seasoned meat into the skillet and brown for 3-4 minutes.
- Remove meat mixture from heat and transfer into a bowl before setting aside.
- Assemble your pastries. Cut the pastry into even pieces. In the center of the pastry, add a heaping tablespoon of the cooked meat mixture.
- Seal the edges using your egg wash from early, securing the sides using a fork.
- Once all patties have been assembled, put them on a baking sheet and bake at 400 degrees for 23-25 minutes. The final project should be a golden brown hand pie with crisp and flaky layers. Enjoy!
To prepare the Haitian Seasoning:
- Using a food processor, blend ingredients until similar to a pesto consistency.
- Pour into a 16 oz. jar and refrigerate.
Amount Per Serving: Calories: 429Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 89mgSodium: 299mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 17g