Homemade Haitian Patties

Life as we know it will never be the same again - there is a hack for easily making Haitian patties at home!

Mel learned how to make patties from scratch when she was young, but never did it again because making the pastry dough is such a time-consuming project.  And why make it from scratch when the local Haitian restaurant makes them so perfectly, right?  Well, as the old saying goes, necessity is the mother of invention and with so many places still shut down from Covid-19 folks are getting creative.  Her friend posted this AMAZING hack for making the patties with frozen Pepperidge Farm Puff Pastry sheets so all you need to do is make the filling of your choice!!! 

The recipe can be found at HaitianCooking.com,

but we cut and paste the details here in case the link ever breaks.  

(Absolutely can NOT risk losing this recipe!)

*   *   *   *   *   *   *

Ingredients

• 1 lb ground beef
• 1 small onion diced
• ½ scotch bonnet pepper Minced (Optional)
• 1 tsp of lime juice
• 2 tbs tomato paste
• 1 tsp adobo seasoning
• 1 tbs olive oil
• 1 egg
• 1 tbs water
• 1 package (2 sheets) Pepperidge Farm Puff Pastry Sheets
• ¼ cup of Haitian Seasoning Base (Epis)
  
• 1 tsp vinegar

Method

1. Begin by setting the puff pastry sheets aside to thaw. Approximately 30 minutes from freezer.

2. In a bowl, mix the meat, Haitian Seasoning Base (Epis), Adobo seasoning, and vinegar.

3. In a large skillet or frying pan, heat the oil on medium high heat and brown the meat for about 10 minutes.

4. Add the tomato paste and minced scotch bonnet pepper mix thoroughly and reduce heat.

5. Preheat the oven to 350 degrees.

6. Unfold the defrosted puff pastry sheets onto a counter dusted with flour and use a rolling pin to flatten out the sheet.

7. Use a pizza cutter or knife to cut the sheet into 3 long strips then cut it in half to make 6 rectangles.

8. Wet the bottom sides of the rectangle, add about 1 tbs of the meat to the center of that side and fold the other half over. Use your finer or a fork to close the corners firmly.

9. Place the uncooked patty onto a baking sheet and repeat the process for the reset of the meat.

10. In a small bowl, create an egg wash by mixing the egg and 1 tbs of water.

11. Brush the top of each pastry with the egg wash.

12. Place the patties in the oven for about 20-25 minutes or until golden brown on the outside.

13. Remove the patties from the oven and serve warm.

*   *   *   *   *   *   *

Please note:  One extra tip for making them taste even more authentic:  blend the meat in its own juices to get even more of the epis flavors in the filling.  (The egg wash mentioned at the end of the recipe is also key for that golden appearance.)

Mel's dad (the perfect critic since his mom made fantastic patties) also suggested rolling the dough sheet thinner, sprinkling it with flour, folding it, rolling it again, sprinkling a bit more flour, folding a bit more, and rolling a bit more to make the layers even flakier.  We haven't tried this method yet, but will report back as soon as we do.

In the meantime, we are over the moon with this first attempt at homemade Haitian patties.  EPIC!

*   *   *   *   *   *   *

Haitian Epis

(courtesy of HaitianCooking.com)

Ingredients

• 10 Sprigs of parsley
• 1 Onion
• 2 celery stalks
• 2 cups cilantro
• 2 Green Bell Peppers
• 3 scallion stalks
• 1 tsp of clove powder or (3 whole cloves)
• 5 Sprigs of Thyme
• 3 Heads of garlic
• 2 tbs of Lime juice or 1 lime
• 1/4 cup of Extra Virgin Olive Oil
• 1 tbs of Vinegar
• Blender
• 32 oz Jar

Method

1. Remove stems and seed from ingredients according to your preference.

2. In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar.

3. Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency.

4. Pour the epis into the 32 ounce container and refrigerate until needed.