Pate Haitien

Pâté Haitien is a baked Haitian patty. Mirlene’s selected version wraps a seasoned beef filling in supplied puff pastry, which bakes to a golden, flaky finish.

The supplied beef cubes are washed and patted dry with a clean paper towel. In a food processor, the meat is blended with ready epis, Saint-Marc seasoning and supplied chopped onion, then set aside.

Olive oil heats in a medium skillet, and the meat cooks while being broken down with a spoon. The seasoning is adjusted with the same salt or epis when needed. Water is added if the filling becomes dry, and the cooked filling is allowed to cool before assembly.

The supplied puff pastry is rolled out and cut into squares. Filling is placed on one piece and covered with another. A fork seals the seams; the source also offers an optional egg wash for sealing.

The assembled patties bake until the pastry is golden brown and flaky. The filling is kept moist during cooking so that it can sit inside the pastry without becoming a dripping sauce.