Haitian patties, often called pâté haïtien, are flaky hand pies filled with savory, well-seasoned meat and served as a snack, appetizer, or light meal. This version uses buttery puff pastry and a beef filling flavored with epis-inspired herbs, garlic, pepper, and a little lime; fillings and pastry styles vary from cook to cook.
Ingredients
- 2 sheets frozen puff pastry, about 17 oz (480 g) total, thawed according to package directions
- 1 tablespoon neutral oil (15 ml)
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 1/2 green bell pepper, finely chopped, about 1/2 cup (75 g)
- 2 scallions, thinly sliced, about 1/4 cup (25 g)
- 2 garlic cloves, finely chopped or grated, about 2 teaspoons (10 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1 teaspoon fresh thyme leaves (1 g), or 1/2 teaspoon dried thyme (0.5 g)
- 1/2 teaspoon finely minced Scotch bonnet or habanero pepper (2 g), optional; remove seeds for less heat
- 1 pound lean ground beef (454 g)
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1/2 teaspoon freshly ground black pepper (1 g)
- 1/2 teaspoon paprika (1 g)
- 1 tablespoon fresh lime juice (15 ml)
- 1/4 cup fine dry breadcrumbs (about 25 g)
- 1 large egg (about 50 g), beaten with 1 tablespoon water (15 ml), for egg wash
Instructions
- Thaw the pastry. Set the puff pastry in the refrigerator until pliable, following the package directions; allow about 30 minutes if it is already partly thawed. It should unfold without cracking but remain cool. Keep it covered so the surface does not dry out while you prepare the filling. Heat the oven to 400°F (204°C) and line two baking sheets with parchment.
- Prepare the aromatic base. Chop the onion, bell pepper, scallions, garlic, parsley, thyme, and optional hot pepper into small pieces. These herbs and aromatics give the filling an epis-inspired flavor. Traditional Haitian epis is a blended seasoning, and recipes differ; this quick chopped version gives similar savory, herbal notes without requiring a blender or a hard-to-find prepared seasoning. If you have epis on hand, you can use 2 tablespoons in place of the parsley, thyme, scallions, garlic, and hot pepper, then adjust the salt.
- Cook the beef filling. Warm the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3 minutes, stirring, until beginning to soften. Add the scallions, garlic, parsley, thyme, and hot pepper; stir for about 30 seconds, just until fragrant. Add the ground beef, salt, black pepper, and paprika. Break the meat into small crumbles and cook for 6 to 8 minutes, stirring often, until browned with no pink remaining. Check the thickest portion with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef.
- Finish and cool the filling. Stir in the lime juice and breadcrumbs. The mixture should be moist but not wet; the crumbs absorb extra juices and help keep the pastry crisp. Taste and add salt or pepper if needed. Spread the filling in a shallow bowl or plate and let it cool for 20 minutes. Do not fill pastry with hot beef, since heat softens the butter layers and can make the dough difficult to seal.
- Cut the pastry. Unfold one sheet on a lightly floured counter and gently roll it just enough to even out folds, keeping it about 1/8 inch (3 mm) thick. Cut six circles roughly 5 inches (13 cm) across, gathering and rerolling scraps once if needed. Repeat with the second sheet to make 12 circles. If the pastry becomes soft or sticky, place it in the refrigerator for a few minutes before continuing.
- Fill and seal. Spoon about 2 tablespoons (30 g) of cooled beef filling onto one side of each circle, leaving a 1/2-inch (1 cm) border. Brush the border lightly with egg wash, fold the pastry over the filling to make a half-moon, and press out any trapped air. Seal firmly with your fingertips, then crimp the curved edge with a fork. Place the patties on the prepared sheets with space between them. If a seam has filling on it, wipe it clean before sealing; grease or crumbs can prevent the pastry from sticking.
- Vent and glaze. Brush the tops with a thin coat of egg wash, taking care not to let it run down the cut edges, where it can glue the pastry layers together. Make two small slits in each top with a sharp knife to let steam escape. This helps reduce bursting and keeps the filling from pushing through the seam as the patties bake.
- Bake until puffed and golden. Bake for 18 to 22 minutes, rotating the sheets between oven racks halfway through if your oven browns unevenly. The pastry should look deeply golden, crisp, and fully puffed. If the bottoms are still pale, bake for another 2 to 3 minutes and check again. Let the patties cool on the baking sheet for 5 minutes before serving; the filling will be very hot just out of the oven.
Tips
- Keep the pastry cold. Puff pastry gets greasy and hard to handle when warm. If it starts to feel floppy while you fill the patties, chill the whole tray for 10 minutes before baking. Cold pastry is easier to seal and is more likely to rise into distinct flaky layers.
- Keep the filling fairly dry. Drain off excess fat or liquid before adding the breadcrumbs. A wet filling can make the bottom pastry soggy and weaken the seams. Breadcrumbs are useful here, but if the beef is already dry, add only a tablespoon rather than the full amount.
- Adjust the heat with care. Scotch bonnet and habanero peppers are potent, and their heat varies. Start with a small amount, wear gloves if handling them, and keep seeds out for a gentler result. For no heat, leave the pepper out; the garlic, herbs, and black pepper still make a flavorful filling.
- Seal without overfilling. A heaped spoonful can look tempting, but too much filling makes the edges hard to crimp and encourages leaks. Measure about 2 tablespoons per patty and press out air before sealing. If one does open during baking, it will still taste good, though some filling may escape.
Serving Suggestions
Serve Haitian patties warm, when the pastry is crisp and the savory filling is still fragrant. They work well as an appetizer or snack alongside pikliz, the bright, tangy Haitian pickled cabbage and pepper condiment. A small serving of pikliz adds acidity and crunch that contrast with the rich pastry; use a milder slaw or sliced cucumber if you prefer less heat. For a more filling plate, pair one or two patties with a simple green salad, tomato salad, or vegetable soup.
For a gathering, arrange the patties on a platter with the dipping sauces in separate bowls so the pastry stays crisp. They are substantial enough to serve as part of a casual lunch, especially with fruit or a simple side salad. Let them cool briefly before passing them around, and remind guests that the center may hold heat longer than the flaky outside suggests.
Variations
Chicken patties: Replace the beef with 1 pound (454 g) finely chopped boneless chicken, or cooked shredded chicken. If starting with raw ground or chopped chicken, cook it thoroughly to 165°F (74°C), the USDA FSIS safe minimum for poultry. Cooked chicken can be stirred into the softened aromatics with the seasonings; add breadcrumbs only as needed to keep the filling from being wet.
Salt cod or fish: For a seafood-style filling, use cooked, flaked fish in place of the beef. Salt cod needs soaking and rinsing according to its package directions before cooking, and the filling should be checked for bones. Cook fish to 145°F (63°C) before flaking. This version is naturally different in saltiness and texture, so taste before adding extra salt.
More traditional pastry character: Some Haitian patties use a homemade, short, flaky dough rather than supermarket puff pastry, and family recipes vary in both dough and filling. Puff pastry is a convenient substitute that gives a taller, more layered crust; it will not have exactly the same texture as a handmade dough. Follow the package thawing directions, since pastry brands and sheet sizes differ.
Cheese or vegetables: Fold a small amount of grated cheese into the cooled beef, or replace up to half the beef with finely chopped sautéed mushrooms. Cook vegetables until their moisture has evaporated before mixing them into the filling. For a meat-free batch, use cooked lentils or seasoned mushrooms and bind them with breadcrumbs as needed; keep the filling compact rather than loose.
Storage and Reheating
Refrigerate cooked patties within 2 hours of baking. Once cool, place them in an airtight container and keep them refrigerated for 3 to 4 days. For the best texture, reheat them in a 350°F (177°C) oven for about 8 to 12 minutes, until hot and crisp. Check that reheated leftovers reach 165°F (74°C). A microwave will warm them faster, but the pastry will soften; a short finish in a toaster oven can help restore some crispness.
To freeze baked patties, cool them completely, freeze them in a single layer, then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F (177°C) oven until hot throughout, allowing extra time and checking for 165°F (74°C). You can also assemble unbaked patties, freeze them on a tray until firm, and store them sealed for up to 2 months. Bake from frozen at 400°F (204°C), adding several minutes and checking that the pastry is golden and the center is hot. Do not thaw assembled frozen patties on the counter.
Frequently Asked Questions
What are Haitian patties made of?
They are savory pastries filled with seasoned ingredients, commonly beef, chicken, or fish. The pastry may be homemade or made with puff pastry, and seasonings often include garlic, herbs, scallions, and hot pepper. There is no single filling or pastry method used by every household.
Can I make Haitian patties ahead?
Yes. Cook and cool the filling up to 2 days in advance, then keep it covered in the refrigerator. Assemble the patties shortly before baking, or freeze them unbaked. If the filling is chilled, it may need a few minutes at room temperature to become easy to scoop, but do not leave it out for more than 2 hours.
Why did my patties open while baking?
The most common causes are overfilling, filling that is too wet, pastry that has warmed up, or edges that were not sealed cleanly. Use the measured filling amount, leave a clear border, press out air, and crimp firmly. Venting each top with small slits also gives steam a place to escape.
Can I make these without Scotch bonnet pepper?
Absolutely. The pepper is optional, and leaving it out makes the patties mild without changing the method. If you want a little warmth but cannot find Scotch bonnet, use a small amount of habanero or another hot chile. The flavor will differ, so start with less than you think you need.
Can I bake the patties from frozen?
Yes. Put frozen, unbaked patties directly on a parchment-lined sheet and bake at 400°F (204°C), allowing extra time beyond the usual 18 to 22 minutes. Watch for a fully puffed, golden crust and a hot center. If the tops brown before the pastry is cooked through, loosely cover them with foil for the remaining baking time.
Related
- Haitian Salad Russe Recipe: Creamy Potato Salad
- Haitian Oxtail Recipe: Tender Oxtail in Creole Gravy
- Haitian Okra Stew (Kalalou) with Beef
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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