Haitian pate.

This blog is a place for me to see life “half full”…and a place to share some of my favorite foods. So even though I am in Haiti, I cannot skip the fav food part! 🙂

Miss Naomi and her friend Bernadette made us Haitian pate last night.  Yummmms!  I think many cultures have a pastry with something delish tucked inside…there are the Spanish empanadas that my friend Amy prepares…or the Indian tacos that my 6th grade teacher taught us to make…or the Jamaican pasties I tried from a street vendor on the way to Ocho Rios…and now Haitian pate.

 Haitian Pate

  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup vegetable shortening and ¼ cup butter mixed together
  • 1 egg yolk, beaten
  • 2 teaspoons of parsley
  • 2 chopped shallots
  • 1 chopped garlic clove
  • 1 lb pound seasoned meat (could be ground beef…we had chicken and herring)
  • 1 tablespoon of beef or broth
  • Tomatoes (optional)
  • Hot chili pepper (optional)

1.Pound to paste the parsley, pepper, shallot, and garlic. (may add diced tomato or hot chili pepper.)
2. Add seasoning paste and broth to cooked meat and mix well.
3. Cook covered on medium heat for 10 minutes. Stir constantly.
4. Uncover until liquids are absorbed. Now filling is ready.
5. Place flour in a large mixing bowl and make a hole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
6. Roll the dough into a rectangle 1/4 inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to 1/4 inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
7. Roll the dough to about ½ inch thickness. Cut the dough into 2 1/2 inch rounds.
8. Place a tablespoonful of meat misture on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush them . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
9. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown

Ours were fried in oil until browned, instead of baked. So delish.

2 thoughts on “Haitian pate.

  1. Pingback: dreaming of haiti. « Living Life Half Full

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