Pate Kode (Haitian Beef Pastries)
Local name: Pate kode
In short: Flaky Haitian pastry turnovers filled with peppery, herb-scented ground beef and baked until golden. A popular street snack, good warm or cold. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 25 min
- Resting
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 600 kcal
Pâtés are one of Haiti's most common snacks, sold from street carts and bakery counters in the morning and at lunch. This version wraps a peppery beef filling in a flaky butter pastry made by folding the dough in layers, then bakes it until golden and crisp. Herring, chicken and cod fillings are also common. Serve the pâtés warm, with pikliz or a cup of coffee on the side.
Instructions
- Mix the flour and salt, then rub in the cold butter with your fingertips until the pieces are the size of peas. Stir in the ice water and vinegar until the dough just holds together.
- Pat the dough into a rectangle, wrap and chill for 30 minutes. Roll it out to 1 cm (1/2 inch) thick, fold it in thirds like a letter, turn and roll again. Repeat once, then wrap and chill for 30 minutes more.
- Heat the oil in a skillet and cook the onion, garlic and scallions for 3 minutes. Add the beef and cook for 6 to 8 minutes, breaking it up, until browned and cooked through (71°C / 160°F).
- Stir in the tomato paste, scotch bonnet, thyme, parsley, salt, pepper and lime juice. Cook for 2 minutes until dry and thick, then cool completely.
- Heat the oven to 200°C (400°F). Roll the dough to 3 mm (1/8 inch) thick and cut twelve 12 cm (5 inch) circles, re-rolling the scraps.
- Put 2 tablespoons of filling on one half of each circle. Fold over, press the edges together and crimp with a fork. Place on parchment-lined baking sheets.
- Brush with the egg yolk mixture and prick each pastry once with a fork. Bake for 22 to 25 minutes, until deep golden and flaky. Serve warm.
Tips
- Keep the butter and dough cold. If the dough gets soft while you work, slide it into the fridge for 10 minutes before continuing.
- For a quick version, use two sheets of store-bought puff pastry. You can also swap the beef for flaked cooked smoked herring or shredded chicken.
Questions and answers
Can I freeze Haitian pâtés?
Yes. Freeze them unbaked on a tray, then bag them for up to 2 months and bake from frozen for 30 minutes. Baked pâtés can also be frozen and reheated in a 180°C (350°F) oven.
Are pâtés fried or baked in Haiti?
Both styles exist. This recipe is baked, which gives a flaky, light crust, but the same pastry can be deep-fried for a crisper, richer result.
How spicy are they?
Moderately. Half a seeded scotch bonnet adds warmth rather than fire. Add more pepper or serve with pikliz if you want it hot.
How long does it take to make Pate Kode (Haitian Beef Pastries)?
About 1 h 25 min in total: 1 h of preparation and 25 min of cooking.
How many calories are in Pate Kode (Haitian Beef Pastries)?
About 600 kcal per serving, with 19 g of protein, 45 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 45 g |
| Fat | 39 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
