Haitian Patties Recipe

Make dough

In a large bowl combine 3 cups flour and 1 tsp salt. Add 12 tbs cold unsalted butter cut into small cubes and work quickly with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bring dough together

Drizzle 6 tbs cold water over the mixture a tablespoon at a time, gently folding until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes (or up to 2 hours).

Roll and cut

Preheat oven to 400°F (200°C). On a lightly floured surface roll dough to about 1/8" (3 mm) thick. Cut into 4" (10 cm) circles for hand-sized patties or 5" for larger ones. You should get about 12–16 circles depending on thickness.

Egg wash

Beat 1 egg with 1 tbs water to make egg wash. Keep ready to brush tops before baking.

Prepare epis (if not pre-made)

If you have store-bought epis, use 6 tbs. To make a quick epis: blend 3 scallions, 2 cloves garlic, 1 small shallot, 1 tsp salt, 1/2 tsp black pepper, 1 small hot pepper (optional), 2 tbs vinegar and 2 tbs oil until a coarse paste forms. Measure 6 tbs for the filling.

Brown beef

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add the finely diced beef in a single layer and brown for 3–4 minutes until edges are nicely seared. Work in batches if needed to avoid steaming.

Aromatics and peppers

Add the diced green and red bell peppers, 0.75 cup diced onion, and sliced scallions to the skillet with the beef. Saute 3–4 minutes until vegetables begin to soften.

Season and simmer

Stir in 6 tbs epis, 2 tbs tomato paste, 1 cup beef broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, 1 tsp black pepper and 1 tsp sugar (optional). Bring to a gentle simmer, reduce heat to medium-low and cook uncovered for 8–10 minutes until mixture is thick and most liquid has reduced. Taste and adjust salt/pepper. Remove bay leaf and let filling cool slightly.

Fill patties

Place a dough circle on a parchment-lined baking sheet. Spoon about 2–3 tablespoons of the cooled epis beef filling onto the center of each circle, leaving a 1/2" border. Add about 1 tsp chopped pikliz on top of the beef (pikliz provides the bright, spicy tang traditional to Haitian patties).

Seal

Brush the edge of the dough with a little beaten egg wash. Fold dough over to form a half-moon or place another circle on top and press edges with a fork to seal (if using two layers). Ensure a tight seal so filling won't leak.

Egg wash and vent

Brush the tops of each patty with egg wash. Use a small knife to make one or two small vents in the top of each patty to allow steam to escape.

Bake

Bake in preheated 400°F (200°C) oven for 18–22 minutes, rotating the tray halfway through, until pastry is golden brown and puffed (or evenly golden for shortcrust).

Cool and serve

Remove patties from oven and let cool on a wire rack for 5 minutes. Serve warm with extra pikliz on the side.