Haitian pâté are savory hand pies with crisp, flaky pastry wrapped around a well-seasoned filling; this version uses ground beef flavored with epis, Haiti’s aromatic herb-and-pepper seasoning. They are baked until golden and make a filling snack, appetizer, or light meal, with family recipes varying in dough, spice, and filling.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon (5 g) fine salt, divided
- 1 tablespoon (12 g) granulated sugar
- ¾ cup (170 g) cold unsalted butter, cut into small cubes
- ¼ cup (48 g) cold vegetable shortening
- Up to ½ cup (120 ml) ice water
- 1 tablespoon (15 ml) white vinegar
- ¼ cup (15 g) chopped fresh parsley
- 2 scallions (30 g), roughly chopped
- 3 garlic cloves (9 g), peeled
- ¼ medium green bell pepper (35 g), roughly chopped
- 1 tablespoon (15 ml) neutral cooking oil
- 1 medium yellow onion (150 g), finely diced
- 1 pound (454 g) ground beef
- 1 tablespoon (16 g) tomato paste
- ½ teaspoon (1 g) dried thyme
- ¼ teaspoon (0.5 g) ground black pepper
- ¼ teaspoon (1.5 g) fine salt, or to taste
- 1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for brushing
Instructions
- Make the dough. In a large bowl, whisk together the flour, 1 teaspoon salt, and sugar. Add the cold butter and shortening. Use a pastry cutter or your fingertips to work them into the flour until the mixture has uneven, pea-size pieces and some smaller crumbs. Keeping visible pieces of fat in the dough helps create flaky layers; avoid warming or kneading it until smooth.
- Stir the vinegar into ⅓ cup (80 ml) of the ice water. Drizzle it over the flour mixture, tossing with a fork. Add more ice water, a tablespoon at a time, only until the dough holds together when pressed. Divide it into two disks, wrap them, and refrigerate for 30 minutes. The dough should be firm but still pliable when you roll it.
- Prepare the epis. While the dough chills, blend or finely mince the parsley, scallions, garlic, and bell pepper with 1 tablespoon (15 ml) water until you have a coarse, spoonable seasoning paste. A little texture is fine. Epis is a Haitian herb-and-aromatic blend with many household variations; this small batch seasons the filling without needing a jarred product.
- Cook the filling. Heat the oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened. Add the ground beef and break it into small pieces. Cook for about 5 minutes, then stir in 2 tablespoons of the epis, tomato paste, thyme, black pepper, and ¼ teaspoon salt. Continue cooking until the beef is browned and no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS gives ground meat a safe minimum internal temperature of 160°F (71°C). Taste and adjust the salt, then transfer the mixture to a shallow dish and cool for 15 minutes. A cool filling is easier to portion and less likely to soften the pastry.
- Heat the oven and prepare the pans. Set a rack in the center of the oven and heat it to 400°F (204°C). Line two baking sheets with parchment paper. Keep one dough disk chilled while you work with the other so the butter stays firm.
- Roll and fill. Lightly flour the counter and rolling pin. Roll one disk to about ⅛ inch (3 mm) thick, turning it occasionally and adding only a light dusting of flour if it sticks. Cut 5-inch (13 cm) circles, rerolling scraps once. Repeat with the second disk. Put about 1½ tablespoons (20 g) of cooled beef filling on one side of each circle, leaving a clean border. Do not overfill: a thin seam is more likely to seal and stay closed during baking.
- Brush the pastry edges lightly with water, fold each circle over the filling, and press the edges together. Crimp with a fork, then transfer the pies to the lined sheets with space between them. If the pastry has become soft, refrigerate the assembled pies for 10 minutes before baking. Brush the tops with the beaten egg and water; make one small vent in each top with a knife.
- Bake. Bake for 22 to 25 minutes, rotating the pans halfway through if your oven browns unevenly. The pâté are ready when puffed and a deep golden brown, including along the sealed edges. Let them rest on the baking sheet for 5 minutes before serving; the filling will be very hot.
Tips
- Keep the dough cold. Warm fat can make pastry greasy and harder to handle. If the dough cracks while rolling, let it sit at room temperature for a few minutes; if it feels sticky or floppy, chill it again rather than adding lots of flour.
- Use the right epis substitute. Fresh epis gives the beef its characteristic green-herb fragrance. If you cannot find a prepared Haitian epis, use the parsley, scallion, garlic, and bell pepper in this recipe. In a pinch, a tablespoon of finely chopped parsley and scallion with a crushed garlic clove works, though the flavor will be simpler and less peppery.
- Seal carefully and portion modestly. Keep filling off the edges, press out trapped air before crimping, and patch any small tear with a scrap of dough. Escaping filling can burn on the pan and leave the pastry open.
- Make the filling ahead, not the assembled pies at room temperature. The beef mixture can be cooked and refrigerated in a covered container for up to 2 days. Cool it promptly, then bring it out only when you are ready to fill the pastry.
Serving Suggestions
Serve Haitian pâté warm, when the crust is crisp and the savory filling is fragrant. They work well as a party appetizer alongside pikliz, the spicy Haitian pickled vegetable relish, which brings acidity and crunch. If you do not have pikliz, offer a simple cabbage slaw dressed with lime juice, or sliced cucumber and tomato. Keep any hot sauce on the side so each person can choose the heat level.
For a casual lunch, serve two pâté per person with a green salad or a bowl of soup. A mild bean soup or a vegetable soup balances the rich pastry without competing with the epis. For a gathering, arrange them on a platter with napkins and label any spicy batch; the hand pies are easy to pick up, but a small plate helps catch flaky crumbs.
Variations
Ground beef is a practical, familiar filling, but Haitian pâté are made in a range of styles. For a different savory option, replace the beef with cooked, finely shredded chicken; season it with the same epis and tomato paste, and make sure poultry reaches 165°F (74°C) when cooked. You can also use cooked, flaked salt cod, after soaking and rinsing it to remove excess salt, or finely chopped cooked vegetables and beans for a meatless filling. Keep any replacement filling fairly dry so it does not leak or make the pastry soggy.
Adjust the heat by adding a small amount of minced Scotch bonnet pepper to the skillet with the onion, taking care not to touch your eyes after handling it. For a milder version, omit hot pepper entirely. If you prefer an all-butter crust, replace the shortening with an equal amount of cold butter; expect a more pronounced butter flavor and a pastry that may be slightly less tender. Store-bought puff pastry can save time, but it changes the texture and shape from this sturdy, homemade hand-pie dough. Follow the package’s thawing directions and keep it cold while assembling.
Storage and Reheating
Do not leave cooked pâté at room temperature for more than 2 hours. Refrigerate leftovers in a covered container once they have cooled enough to handle; cooked meat pastries keep for 3 to 4 days in the refrigerator. The crust will soften in storage, but reheating in an oven or toaster oven restores some crispness. Avoid stacking them while warm, since trapped steam can make the pastry damp.
For best results, reheat on a baking sheet at 350°F (177°C) until hot throughout, usually 10 to 15 minutes from the refrigerator. Leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave will heat them faster, but tends to soften the crust; if using one, heat in short intervals and finish in a hot oven for a few minutes if you want a crisper exterior.
To freeze, arrange completely cooled baked pâté in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. For best quality, use within about 2 months. Reheat from frozen in a 350°F (177°C) oven, allowing additional time and checking that the center reaches 165°F (74°C). Unbaked assembled pies can also be frozen on a tray before packing; bake them from frozen at 400°F (204°C), adding several minutes and checking that the filling is piping hot. Keep dough or cooked filling refrigerated while preparing batches.
Frequently Asked Questions
What does Haitian pâté mean?
In this context, pâté refers to a savory pastry or hand pie, not the smooth meat spread also called pâté in some cuisines. Haitian versions are commonly filled with seasoned meat or fish and can vary from household to household. This recipe makes baked beef pastries with a short, flaky crust.
Is Haitian pâté the same as pâté kòde?
They are related Haitian street-food pastries, but the names are not always used identically. Pâté kòde is often associated with a fried, filled pastry and may include additional fillings, while this recipe is for baked hand pies. Names and preparations can vary by cook and region, so check how a particular recipe is made rather than relying on the name alone.
Can I make Haitian pâté without a food processor?
Yes. Finely chop the parsley, scallions, garlic, and bell pepper by hand, then mix them together with a spoon. The pieces may be more noticeable than in blended epis, but the seasoning will still work. A pastry cutter, two knives, or cool fingertips can also cut the butter and shortening into the flour without an electric mixer.
Why did my pastry open or leak?
The most common causes are overfilling, wet filling, or a weak seal. Cool the filling, use about 1½ tablespoons per 5-inch circle, keep the edge clean, and press the seam firmly before crimping. If the dough is too warm to hold its shape, chill the assembled pies briefly. Small vents belong in the top, not across the sealed edge.
Can I prepare Haitian pâté in advance?
Yes. Make the filling up to 2 days ahead and keep it covered in the refrigerator. You can also assemble the pastries and refrigerate them for several hours before baking, covered so they do not dry out; brush with egg wash just before they go into the oven. For longer storage, freeze them as described above rather than leaving them at room temperature.
What can I use instead of ground beef?
Use cooked shredded chicken, flaked salt cod, or a relatively dry mixture of cooked vegetables and beans. The filling should be fully cooked and cooled before it goes into the dough, and it should not be watery. Season the substitute to taste with epis, thyme, and black pepper, since lean chicken or vegetables may need a little extra salt or oil compared with beef.
Related
- Haitian Pickled Cabbage (Pikliz): Tangy, Spicy Relish
- Haitian Fish Recipe: Epis-Marinated Fish in Sauce
- Haitian Bouillon Recipe: Beef, Root Vegetables & Dumplings
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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