Honestly I personally can't imagine making these myself. There is a spot a block from my house in North Miami that makes them just like in Haiti. I eat these way too often. They are so quick and easy to eat. The problem is they are kind of rich. Honestly I'm addicted though.
Patisserie Style Haitian Patés (Meat Pies)
These are the kind of Patés you will find in one of the patisseries in the cities. These are based on French recipes. These patés are airy and flaky and melt in your mouth.
- 1 lb ground beef
- 1 medium onion, diced
- 3 garlic clove, minced
- 1 medium shallot, diced
- 1 tsp. lime juice
- 1 tsp. Adobo seasoning salt
- 1/2 scotch bonnet pepper, chopped or 1 Habenero pepper
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1 tbsp. tomato paste
- 2 tsp. olive oil
- 2 cups of all-purpose flour
- 1 tsp. salt
- 1 cup water
- 1 cup shortening or substitute with 1/2 cup of shortening and 1/2 butter mixed together
Combine salt water and flour in a large bowl. Mix well using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky. Roll the pastry into a ball. Pack it up in a plastic wrap. Set aside for 15 minutes.
Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown.
On a clean surface area, dust with flour generously to prevent dough from sticking. Using a rolling pin, flatten the dough and stretch in a rectangular circle. Roll dough until 1/8 inch thick. Spread the shortening mix generously.
Fold in the flaps to cover over coated areas. Sprinkle the dough with flour and roll out evenly. Form into a ball and set aside for 15 minutes.
Repeat the steps to flatten and fold the dough. Wrap the dough ball in plastic and let refrigerate overnight.
Preheat oven at 375° and prepare to bring out the dough. Unwrap dough and roll out evenly. Divide into disc like shapes. Roll disc dough, as thin as possible. Place disc dough in the palm of your hands and extend pieces with fingers. Add filling. Fold dough and seal edges. Bake at 300° until golden brown. Serve warm.