Today is my birthday, so I’m celebrating by sharing one of my favorite Haitian recipes. Perfect for a cold January day 💚
Pâtés are savory hand pies that can be made with a variety of fillings. My family often makes them for gatherings and I love to make them for friends.
My traditional favorites are smoked herring (aranso) or salt cod (mori). I wanted to try making chicken (still very classic) and mushroom and spinach (something different). They turned out great. Flaky and flavorful.
Haitian epis is used – pepper, herb, and garlic marinade. Don’t leave it out.
And we are using store-bought puff pastry! I highly recommend Dufour.
Recipe below
Haitian Patties with Chicken + Haitian Patties with Mushrooms and Spinach
Pâté ayisyen ak poul + pâté ayisyen ak djondjon ak epina
Chicken Filling Ingredients
2 boneless skinless chicken thighs
1 chicken breast
1 small yellow onion, diced
1/2 red, orange, or yellow bell pepper, diced
3 tbsp epis
1/4 cup chicken broth
1 tsp tomato paste
4 tbsp oil of your choice
Mushroom and Spinach Filling Ingredients
16 oz baby bella mushrooms, diced
1/2 cup spinach, roughly chopped
1 small yellow onion, diced
3 tbsp epis
2 tbsp vegetable broth
1 tsp tomato paste
2 tbsp oil of your choice
Plus
1 box of puff pastry*
Salt and pepper to taste
Chicken Filling Instructions
Season the chicken with salt and pepper. In a skillet over medium-high heat, add 2 tbsp of oil and sear the chicken on both sides.
Once the chicken is browned on both sides, remove it from the pan.
Add the remaining 2 tbsp of oil to the same pan over medium heat. Add the diced onion and bell pepper, cooking for about 2-3 minutes until soft.
Stir in tomato paste and cook for an additional 3-4 minutes.
Add the epis to the pan and cook for 1-2 minutes before adding the chicken broth and shredded chicken back into the pan.
Cover and cook for 5-10 minutes or until only a little liquid remains in the pan.
Once cooled, begin to pull apart and mash the chicken. (I used a food processor for convenience—pulse a few times to maintain some texture; it shouldn't be too mushy.)
Mushroom and Spinach Filling Instructions
In a skillet over medium-high heat, add oil, mushrooms, and onions, cooking for about 5-7 minutes until soft.
Stir in tomato paste and cook for an additional 3-4 minutes.
Add the spinach and epis to the pan and cook for 1-2 minutes before adding the veggie broth.
Cover and cook for 5 minutes or until only a little liquid remains.
Once cooled, add to a food processor for blender and pulse until mashed. Be sure the mushrooms maintain their texture.
Preparing Puff Pastry
Make sure your sheets are thawed before starting.
Lightly dust a cutting board and rolling pin with flour
Roll out each sheet to get an even thickness
Cut each sheet into 8-10 roughly equal pieces.
Filling & Baking
Prepare a small bowl of egg wash (beaten whole egg and a dash of water).
Scoop about 1 tbsp of filling and place it on half of each pastry piece.
Use the egg wash to wet your finger, then run it around the edge of the puff to ensure a good seal.
Fold over the other half of the pastry, pressing gently to enclose the filling.
Crimp the edges with a fork for added decoration and security.
Brush a layer of egg wash on top of each pâté and sprinkle with flakey salt.
Bake in a preheated oven at 350°F for 20-30 minutes, or until golden brown.
To serve: Warm with a habanero or scotch bonnet hot sauce. My favorite is Queen Majesty’s Scotch Bonnet & Ginger.
To store and reheat: In an airtight container in the fridge for up to 1 week, 1 month in the freezer. Reheat in the oven or toaster oven.
*Note: One sheet of puff pastry will make 8-10 pâtés. You will have more filling left over. Both fillings together are enough for at least 15-20.
There won’t be an original recipe every week; it might happen more like once a month. Next week will be something different 💛
love! Rilka
Can confirm both flavors are VERY YUMMY