Best 3 Haitian Patties Recipes

HAITIAN BEEF PATTIES

Steps:

• Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
• Mix shortening and butter together in a small bowl.
• Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
• Wrap dough with plastic wrap and chill, 8 hours to overnight.
• Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
• Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
• Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
• Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
• Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

HAITIAN PATTIES

Steps:

• 1. First, prepare the filling. In mortar pound to paste the parsley, thyme, rosemary, scotch bonnet pepper, shallot, and garlic.
• 2. Over medium heat, in a skillet or saucepan, Heat olive oil. Add onions and seasoning mixture. Stir-fry for 1 minute until softened.
• 3. Add the meat and simmer covered over medium heat for about 10 minutes with lemon juice and 1/2 c of water white vinegar, freshly ground black pepper and Adobo seasoning salt until meat is tender and water is absorbed. Stir constantly. Filling is ready when all liquid is absorbed.
• 4. Add tomato paste to meat mixture and stir well, over medium heat until meat is medium brown.
• 5. Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
• 6. If using lard skip to next step. Mix together shortening, butter and rest of the flour. (1 c.) It will form a soft paste that is easy to spread.
• 7. Spread the lard or shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
• 8. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times. Refrigerate dough overnight.
• 9. Preheat oven at 400 F. Place a pan of water on the bottom rack of the oven.
• 10. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds or rectangles. Place a tablespoonful of beef on one side of the dough rounds or rectangles. Fold and lightly press ends together with fork.
• 11. Place the patties on a baking sheet. Brush the tops and edges of the patties with egg yolk before placing in the oven.
• 12. Bake until golden brown, around 45 minutes.

HAITIAN PATTIES

Steps:

• 1. Pound to paste the parsley, pepper, shallot, and garlic. Add seasoning paste and broth to cooked beef and mix well. 2. Cook covered on medium heat for 10 minutes. Stir constantly. 3. Uncover until liquids are absorbed. Now filling is ready. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes. 4. Roll the dough into a rectangle 1/4 inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to 1/4 inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight. 5. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds. 6. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven. 7. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.