Haitian Chicken Pâté Puffs Recipes

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HAITIAN CHICKEN PâTé PUFFS



Haitian Chicken Pâté Puffs image

not set

Provided by joyceschan

Categories     Appetizers

Time 30m

Yield 20

Number Of Ingredients 19

1 habanero pepper or scotch bonnet pepper
cooking spray
1/4 cup yellow onion chopped
2 teaspoon garlic minced
1/2 lb ground chicken breast
1/4 cup carrot shredded
2 teaspoon tomato paste
2 teaspoon lime juice
1 teaspoon Cider Vinegar
1 tablespoon green onion chopped
1 tablespoon fresh parsley chopped
1 teaspoon fresh thyme chopped
1/2 teaspoon black pepper freshly grounded
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon whole nutmeg grated
14 oz frozen puff pastry thawed
1 large egg
1 tablespoon water

Steps:

  • 1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. 2 Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. 3 Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature. 4 Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump). 5 Preheat oven to 400°F. 6 Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface. 7 Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. 8 Fold each pastry square in half; press edges closed with tines of a fork. 9 Brush top with egg wash; arrange 1 inch apart on a baking sheet. 10 Bake at 400°F for 20 minutes or until puffed and golden brown. Read more at: http://www.food.com/recipe/haitian-chicken-p-t-puffs-435022?oc=linkback

Nutrition Facts : Calories 134 calories, Fat 8.79001707110185 g, Carbohydrate 9.89277498896603 g, Cholesterol 20.327235955 mg, Fiber 0.473437279448464 g, Protein 4.01633385436472 g, SaturatedFat 2.26131071816263 g, ServingSize 1 1 Serving (44g), Sodium 270.492925763906 mg, Sugar 9.41933770951757 g, TransFat 0.521498912913413 g

HAITIAN CHICKEN PâTé PUFFS



Haitian Chicken Pâté Puffs image

These are the equivalent of Jamaican Patties, in that they are most always served for all occasions. :) Raather than the more traditional pâté, a spicy & tasty chicken picadillo is made and then whirred up for a filling in these first-course puff-pastry packets. The filling is then sealed in the dough and baked. It's highly spiced for sure but also very aromatic, a nice start to any meal.;) Cooking Light Magazine, May 2010 edition. My nurse, Babara, who is now retiring - goes by the Haitian bakery on week-ends and picks up some patties and some fresh bread; then brings them in with whatever else she could find! They are marvelous and bring back many, many wonderful memories of me when I was juat 18 years old.:)

Provided by Manami

Categories     Chicken Breast

Time 1h40m

Yield 1 Pattie per Person, 20 serving(s)

Number Of Ingredients 19

1 habanero peppers or 1 scotch bonnet pepper
cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 lb ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
14 ounces frozen puff pastry, thawed
1 large egg
1 tablespoon water

Steps:

  • Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently.
  • Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits.
  • Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
  • Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
  • Preheat oven to 400°F.
  • Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface.
  • Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square.
  • Fold each pastry square in half; press edges closed with tines of a fork.
  • Brush top with egg wash; arrange 1 inch apart on a baking sheet.
  • Bake at 400°F for 20 minutes or until puffed and golden brown.

Nutrition Facts : Calories 129.3, Fat 8, SaturatedFat 2, Cholesterol 17.2, Sodium 95.1, Carbohydrate 9.8, Fiber 0.5, Sugar 0.5, Protein 4.5

HAITIAN BEEF PATTIES



Haitian Beef Patties image

Haitian patties are different from the Jamaican ones in that they have more of a puff pastry shell, which is less flaky but more puffy. I mostly describe the patties as being like croissants. Great for parties and get-togethers!

Provided by Red-run

Categories     Appetizers and Snacks     Pastries

Time 10h25m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
1 cup cold water
1 teaspoon salt
1 cup vegetable shortening
¼ cup butter
2 shallots, chopped
2 teaspoons chopped fresh parsley
1 clove garlic, chopped
1 pinch chile powder, or to taste
1 pound ground beef
1 onion, diced
1 tablespoon beef broth
1 egg yolk, beaten

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.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 27.2 g, Cholesterol 50.9 mg, Fat 26.2 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 8.7 g, Sodium 250.7 mg, Sugar 1.2 g

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  • Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
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