Haitian empanadas, often called pâtés haïtiens or Haitian patties, are flaky pastries filled with boldly seasoned meat and baked until golden. This version uses a buttery homemade crust and a savory beef filling flavored with garlic, herbs, and pepper; Haitian cooks also make family and regional versions with other fillings and seasonings.
Ingredients
- 3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for rolling
- 1 teaspoon (5 g) fine salt
- ¾ cup (170 g) cold unsalted butter, cut into small cubes
- ⅓ cup (65 g) cold vegetable shortening
- ½ cup (120 ml) ice-cold water, plus 1 to 2 tablespoons (15–30 ml) more if needed
- 1 tablespoon (15 ml) neutral oil
- 1 pound (454 g) ground beef, preferably 85–90% lean
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 2 scallions, finely sliced, about ¼ cup (25 g)
- ½ cup (75 g) finely diced green bell pepper
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
- 2 tablespoons (8 g) chopped fresh parsley
- ¼ teaspoon finely minced Scotch bonnet or habanero, optional; use less for mild pastries
- ½ teaspoon (2 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 2 tablespoons (30 ml) water or low-sodium beef broth
- ¼ cup (25 g) plain fine breadcrumbs
- 1 tablespoon (15 ml) milk, for brushing the pastry
Instructions
- Make the pastry. Stir the flour and salt together in a large bowl. Add the cold butter and shortening, then rub them into the flour with your fingertips or cut them in with a pastry cutter. Stop when most pieces are pea-sized, with a few flatter bits remaining; those pieces help create flaky layers. Drizzle in ½ cup (120 ml) ice water while tossing with a fork. Squeeze a handful of dough: if it holds together, stop adding water. If it is still crumbly, add more water 1 tablespoon (15 ml) at a time. Press the dough into a rough disk, wrap it, and refrigerate for 30 minutes.
- Cook the filling. While the dough chills, warm the oil in a large skillet over medium heat. Add the onion, scallions, and bell pepper and cook for 3 to 4 minutes, stirring, until they begin to soften. Stir in the garlic, thyme, parsley, and optional Scotch bonnet and cook for about 30 seconds. Add the ground beef, salt, and black pepper. Break the meat into small pieces and cook for 7 to 9 minutes, stirring often, until browned throughout. Check the thickest clumps with a food thermometer: USDA FSIS guidance calls for ground beef to reach a safe minimum internal temperature of 160°F (71°C).
- Finish and cool the filling. Stir in the tomato paste and water or broth. Cook for 1 to 2 minutes, scraping up the flavorful browned bits, until the mixture is moist but not soupy. Turn off the heat and mix in the breadcrumbs; they absorb loose juices so the pastries are less likely to leak. Taste and adjust the seasoning. Spread the filling on a plate and let it cool for 10 minutes before assembling. Warm filling can soften the pastry and make sealing harder.
- Heat the oven and roll the dough. Set a rack in the middle of the oven and preheat it to 400°F (204°C). Line a baking sheet with parchment paper. Lightly flour the counter and rolling pin. Roll the chilled dough to about ⅛ inch (3 mm) thick, turning it occasionally and using only enough extra flour to prevent sticking. Cut out twelve circles about 5 inches (13 cm) across, rerolling scraps once if needed. If the dough becomes soft or sticky, return it to the refrigerator for a few minutes.
- Fill and seal. Place about 2 tablespoons (30 g) of cooled beef filling on one half of each circle, leaving a clean ½-inch (1 cm) border. Avoid overfilling: too much filling pushes into the seam and can cause a pastry to split. Moisten the edge lightly with water, fold the dough over to make a half-moon, and press out any trapped air. Pinch the edges firmly, then crimp them with a fork. Set each pastry on the prepared sheet with a little space around it.
- Bake until crisp and golden. Brush the tops lightly with milk, taking care not to let it run down the cut edges, which can interfere with sealing. Bake for about 20 minutes, rotating the sheet once if your oven browns unevenly, until the pastries are golden and crisp. Let them rest on the baking sheet for 5 minutes before serving; the filling will be very hot inside.
Tips
- Keep the pastry cold. Cold fat and a brief chill help the dough stay workable and bake up tender. If the butter starts to smear or the dough feels greasy while rolling, chill it again for 10 minutes rather than adding lots of flour.
- Use epis if you have it. Haitian epis is a green seasoning paste, commonly made with herbs, scallion, garlic, and pepper, and recipes vary by household. For this filling, replace the garlic, scallions, parsley, thyme, and bell pepper with about 3 tablespoons (45 g) epis. Taste before adding all the salt, since some versions contain salt or bouillon. The fresh substitutes in this recipe give a similar herbal direction, though epis usually brings a more blended, concentrated flavor.
- Keep the filling fairly dry. If liquid pools in the skillet, simmer it off before adding the breadcrumbs. A wet filling can soak the bottom crust, while a completely dry filling may taste crumbly. Let it cool before filling, and keep the pastry border free of meat and sauce so the edges can seal.
- Make even pastries. A round cutter or the rim of a small bowl helps produce circles that seal consistently. Gather dough scraps gently rather than kneading them repeatedly; too much handling can make the crust tough. If you have leftover filling, refrigerate it promptly and serve it separately rather than overstuffing the remaining dough.
Serving Suggestions
Serve Haitian empanadas warm as a snack, appetizer, or light meal. For a simple plate, pair one or two pastries per person with a crisp cabbage slaw dressed with lime, a green salad, or sliced tomatoes and cucumber. Their savory, peppery filling also goes well with pikliz, the sharp Haitian pickled cabbage and vegetable condiment. Add just a little at first: its vinegar and chile can be lively beside the rich pastry.
For a fuller meal, serve the pastries with rice and beans or a bowl of soup, keeping the sides simply seasoned so the herbs in the filling remain noticeable. They are convenient for a buffet because they can be eaten by hand, but offer napkins and a small dish for pikliz or another sauce. If serving a group, bake the pastries shortly before eating and hold them uncovered in a low oven only briefly; covering them traps steam and softens the crust.
Variations
Change the protein: Ground chicken or turkey can replace the beef in the same quantity. Cook poultry to 165°F (74°C), checking the center with a food thermometer, and add a splash of broth if it seems drier than beef. Finely chopped cooked chicken is another option; mix it with the softened vegetables and seasonings, then heat the filling through before cooling and assembling.
Adjust the heat: Leave out the Scotch bonnet for a mild version, or add a little more for a hotter filling. Scotch bonnet has a distinctive fruity aroma; habanero is a practical substitute with a similar heat, though the flavor is not identical. Handle either pepper carefully, avoid touching your eyes, and start with a small amount if you are unsure of its strength.
Try a different filling: Haitian pâtés also appear with fillings such as chicken or fish, and household recipes vary. For a simple vegetable filling, cook finely chopped mushrooms, onion, and bell pepper until their released moisture evaporates, then season with the same herbs and breadcrumbs. Keep any substitute filling cool and not too wet before shaping. For a richer crust, use all butter in place of the shortening; the pastry will have a buttery flavor but may be a little less crisp and can soften faster as it warms.
Use store-bought pastry when needed: Puff pastry makes a convenient, flakier alternative, but it is not the same texture as this sturdy homemade crust. Thaw it according to its package directions, keep it cool, and follow its recommended oven temperature and baking time. Cut the pastry into workable squares or circles, avoid overfilling, and check early because thinner commercial sheets may brown faster.
Storage and Reheating
Let baked pastries cool only briefly, then refrigerate them within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. For the best crust, reheat them in a 350°F (177°C) oven or toaster oven for about 8 to 12 minutes, until hot throughout and crisp again. A microwave works for a quick serving, but it softens the pastry. Reheated leftovers should reach 165°F (74°C), as checked with a food thermometer.
To freeze, cool the baked pastries, arrange them in a single layer until firm, and transfer them to a freezer-safe container or bag. For better texture, use within about 2 months. Reheat from frozen in a 350°F (177°C) oven for approximately 18 to 25 minutes, checking that the center reaches 165°F (74°C). You can also freeze unbaked pastries on a tray, then store them sealed; bake from frozen at 400°F (204°C), allowing extra time and checking for a golden crust and a fully hot center. Keep raw meat and filling refrigerated during preparation, and do not leave cooked pastries at room temperature for longer than 2 hours.
Frequently Asked Questions
Are Haitian empanadas the same as Haitian pâtés?
The names can overlap in English-language recipes. Haitian pâtés, often called Haitian patties, are savory pastries with a flaky crust and fillings such as beef, chicken, or fish. “Empanada” is a broad name for filled dough found in many cuisines, so the shape and pastry can differ. This recipe uses the familiar half-moon shape and a homemade crust, while recognizing that Haitian cooks have their own versions.
Can I make the dough or filling ahead?
Yes. Make the dough up to 2 days ahead and keep it wrapped in the refrigerator; let it sit briefly at room temperature if it is too firm to roll. Cook the filling up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. Bring it out only when you are ready to assemble, and make sure it is cool rather than warm before filling the dough.
Why did my pastries open while baking?
Common causes are overfilling, filling that is too wet, or flour or grease on the pastry edge. Leave a clean border, press out trapped air, and pinch or fork-crimp the seam firmly. If the dough has warmed and feels soft, chill the shaped pastries for 10 minutes before baking. A small opening is usually still edible, but a good seal keeps the filling inside and the crust crisper.
Can I fry these instead of baking them?
This dough and recipe are designed for baking, which gives the pastries a firm, flaky crust without needing a pot of hot oil. Frying can work better with dough formulated for frying; this butter-and-shortening pastry may brown unevenly or release filling if it is submerged. For a baked result with extra color, brush the tops lightly with milk and bake until golden rather than increasing the oven temperature.
How do I know the beef filling is safely cooked?
Check the ground beef in several of the largest clumps with a food thermometer and make sure it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Browning alone is not a reliable temperature check. Since the filling is cooked before it goes into the pastries, the oven step is mainly for browning and crisping the dough; keep the finished pastries hot and refrigerate leftovers promptly.
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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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