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Haitian Beef Patties (Pate Kode)

The Quirky Foodster Team

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Ingredients

  • 300 g (2 1/2 cups) all-purpose flour
  • 1/2 tsp salt
  • 120 g (1/2 cup) cold butter or shortening, cubed
  • 120 ml (1/2 cup) cold water
  • 300 g (10 oz) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1/4 Scotch bonnet pepper, minced
  • Salt and pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Vegetable oil, for frying (or use oven-baking)

Method

  1. Make the dough: combine flour and salt, then rub in the cold butter until the mixture resembles coarse crumbs.
  2. Add cold water gradually, mixing until a firm dough forms. Wrap and chill for 30 minutes.
  3. Meanwhile, make the filling: cook the ground beef in a skillet over medium heat until browned, breaking it up as it cooks.
  4. Add onion, garlic, tomato paste, thyme, and Scotch bonnet; cook 5-7 minutes until the onion is soft and the mixture is well combined. Season with salt and pepper, then cool completely.
  5. Roll out the chilled dough to about 3 mm (1/8 inch) thickness and cut into rounds about 12 cm (5 inches) across.
  6. Spoon a portion of the cooled filling onto one half of each round, fold over, and crimp the edges firmly to seal.
  7. Brush with beaten egg. Either deep-fry at 175°C (350°F) for 4-5 minutes until golden, or bake at 200°C (400°F) for 20-25 minutes until golden brown.
  8. Drain on paper towels if fried, and serve warm.

Introduction: Flaky, golden pastries filled with spiced beef, chicken or vegetables, pate kode are a beloved street food sold by vendors across Haiti, commonly eaten as a quick, portable snack throughout the day.

Cultural Background: Flaky, golden pastries filled with spiced beef, chicken or vegetables, pate kode are a beloved street food sold by vendors across Haiti, commonly eaten as a quick, portable snack throughout the day.

Tips: Make sure the filling is fully cooled before assembling the patties, or the pastry will become soggy and difficult to seal.

Variations: Ground chicken, salted codfish, or a spiced vegetable filling can replace beef for different versions.

Storage: Refrigerate baked or fried patties in an airtight container for up to 3 days; freeze unbaked patties for up to 2 months.

Reheating: Reheat in an oven at 180°C (350°F) for 10 minutes until warmed through and crisp.

Nutrition: Approx. 310 kcal, 11 g protein, 19 g fat, 24 g carbohydrate, 1 g fibre per serving (1 patty).

FAQs:

Q: Are pate kode fried or baked?

A: Both methods are traditional; frying gives a crisper crust while baking is a lighter alternative.

Q: Can I prepare the dough in advance?

A: Yes, the dough can be made a day ahead and kept chilled, or frozen for up to 1 month.

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