These are very popular.
It is rare that I meet a hand pie or dumpling that I don’t like. A delicious filling in a pocket is something that almost everyone loves. This recipe for Haitian beef patties, also known as pate haitien (or Haitian patties), is a Caribbean classic. Flaky pastry is filled with a spicy beef mixture. These patties are delicious as an appetizer or main dish. I was blown away by how delicious they were and decided to share the recipe.
Makes 6 patties
30m prep time
5h 54m cook time
1 teaspoon vegetable oil
1/ 2 lb ground beef (75%-85% lean)
1/2 teaspoon chili pepper flakes
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Leaves from 3 stems fresh thyme
Dash ground cloves
2 tablespoons finely diced bell or 2 jalapeño peppers
2 tablespoons finely diced onions
1 teaspoon beef bouillon
juice of 1 lemon
3 sprigs fresh parsley, finely chopped
1 green onion
2 sheets puff pastry, thawed
1 egg, beaten
Preheat oven to 400˚F. In a large skillet heat oil over medium heat. Add beef, chili flakes, garlic, salt, pepper, cloves, thyme, diced pepper, and onions. Cook until beef is just browned. Add bouillon and stir. Add lemon juice to deglaze the pan.
Remove from heat and allow to cool for 10 minutes.
Roll out puff pastry and cut each sheet into 3 even pieces. Fill on side of pastry rectangles with beef and add some parsley and green onion on top. Do not overfill pastry as this can cause it to come open during baking.
Use a pastry brush to run a bit of egg along the edges of each pastry rectangle. Fold over the pastry and crimp with a fork.
Bake for 25 minutes or until lightly browned.