The Haitian Chicken Pate Puffs recipe is a dish I learned about in a Haitian cooking class. This snack has a flaky pastry topped with a chicken mix. This is a popular choice for local gatherings and family events.
In the cooking class it was stressed how important it is to use local food. This is a crucial component of the Haitian Chicken Pate Puffs recipe that is healthier and more environmentally friendly. The filling is generally made with chicken out of nearby farms so you know it’s good and fresh. Even the veggies and herbs are local ingredients. The onions and garlic are purchased at local markets.
We used plain all purpose flour, some salt, cold cubed raw butter, and just enough cold water to combine the dough. It was interesting to note how crucial the temperature of these ingredients is. The butter and water should be cold so the dough will bake crispy.
Diced onions and minced garlic are sauteed in olive oil until clear and soft making the filling for the Haitian Chicken Pate Puffs recipe. Then garlic, allspice, black pepper, cinnamon and cloves are put into the ground chicken for an aromatic and complex taste profile. Breadcrumbs and chicken broth hold the mix together and keep it moist. The filling is mildly sweetened with tomato paste.
One of the chefs in the region told me to brown the ground chicken mixture in the middle so the flavors would come through. The filling tastes and feels better because of the caramelization that makes each bite of Haitian Chicken Pate Puffs better.
When were making the Haitian chicken Pate Puffs, the room smelled of baked dough and spicy Chicken, and everyone was dying to try it. With a soft, delicious filling, the puffs were flaky and golden – like the regional spices and baking techniques we’d discovered.
In this cooking class we also learned how to use local ingredients to make a dish better. Traditional recipes are better with fresh, local ingredients and also support local farms. This also helps the food system be sustainable.
It was educational; it taught me about Haitian food and about community and ecology in cooking. This recipe for Haitian Chicken Pate Puffs shows how cooks who care about the quality and freshness of their ingredients keep local food practices alive.
Ingredients For the Haitian Chicken Pâté Puffs Recipe
For the dough:
All-purpose flour
Salt
Unsalted Butter Cold and Cubed
Cold Water
For the filling:
Olive Oil
Diced Onion
Minced Garlic
Ground Chicken
Salt
Black Pepper
Ground Allspice
Ground Cinnamon
Ground Cloves
Breadcrumbs
Chicken Broth
Tomato Paste
Cooking Instructions For the Haitian Chicken Pâté Puffs Recipe
- In a large mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour mixture using a pastry cutter or your hands until it resembles coarse sand. Gradually add the cold water to the flour mixture and mix until the dough comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 3-4 minutes.
- Add the ground chicken, salt, black pepper, allspice, cinnamon, and cloves to the skillet. Cook until the chicken is browned and cooked through, breaking it up into small pieces with a wooden spoon. Add the breadcrumbs, chicken broth, and tomato paste to the skillet and stir to combine. Cook for an additional 2-3 minutes until the filling is thickened.
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter or a glass, cut out circles of dough.
- Place a spoonful of the chicken filling onto each circle of dough, leaving a little space around the edges. Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
- Whisk together the egg and water to make the egg wash. Brush the egg wash over the tops of the puffs.
- Bake the puffs on a baking sheet lined with parchment paper for 20-25 minutes or until golden brown.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Chicken Pâté Puffs Recipe
Q: What ingredients are typically used in the Haitian Chicken Pâté Puffs recipe?
A: The Haitian Chicken Pâté Puffs recipe traditionally includes a mixture of chicken, spices, and a flaky pastry dough. The filling typically consists of shredded chicken that is seasoned with ingredients like garlic, onions, and a blend of Haitian spices such as thyme and parsley. Some variations might also include chopped vegetables like bell peppers or carrots to enhance the flavour and texture of the filling. The dough is made with flour, butter, and water, which is rolled out and cut into circles before being filled with the chicken mixture, creating a delicious pocket that is baked or fried until golden brown.
Q: How do you ensure the pastry is flaky in the Haitian Chicken Pâté Puffs recipe?
A: To ensure the pastry is flaky in the Haitian Chicken Pâté Puffs recipe, it’s essential to work with cold ingredients and handle the dough as little as possible. Start by using chilled butter, which should be cut into small pieces and combined with the flour until the mixture resembles coarse crumbs. Then, add ice-cold water gradually until the dough just comes together. After forming the dough, it should be chilled for at least 30 minutes before rolling it out, as this helps the gluten relax and creates a more tender texture. When baking, a hot oven will also promote flakiness by creating steam in the pastry.
Q: Can the filling for the Haitian Chicken Pâté Puffs recipe be prepared in advance?
A: Yes, the filling for the Haitian Chicken Pâté Puffs recipe can be prepared in advance, making it a convenient option for meal prep or entertaining. After cooking and seasoning the chicken, allow the filling to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to three days, which allows the flavours to develop even further. When ready to assemble the pâté puffs, simply fill the chilled pastry with the pre-prepared filling, making it easy to whip up these delicious snacks quickly.
Q: What are some common serving suggestions for the Haitian Chicken Pâté Puffs recipe?
A: Haitian Chicken Pâté Puffs are often served as a popular snack or appetizer, making them great for gatherings or parties. They can be enjoyed warm or at room temperature, making them versatile for any occasion. Commonly, they are accompanied by a dipping sauce, such as a spicy mayo or a tangy hot sauce, to enhance the flavours. Additionally, they can be paired with a simple salad or served alongside other traditional Haitian dishes to create a more substantial meal.
Q: Are there any variations of the Haitian Chicken Pâté Puffs recipe that I can try?
A: Yes, there are numerous variations of the Haitian Chicken Pâté Puffs recipe that you can explore to suit different tastes or dietary preferences. For example, you can experiment with different proteins, such as using ground beef, turkey, or even vegetarian options like mushrooms or lentils. Additionally, you can modify the spices and seasonings to include personal favourites or to create a milder or spicier version. Some recipes may also suggest adding cheese or herbs to the filling for extra flavour, allowing for creativity while still enjoying the classic Haitian pâté puff experience.
Haitian Chicken Pâté Puffs
Equipment
- large mixing bowl
- Pastry cutter or hands for mixing dough
- Plastic wrap for chilling dough
- Rolling Pin
- Round cookie cutter or glass for cutting dough
- Large skillet for cooking filling
- Wooden Spoon
- Baking sheet
- Parchment paper
- Whisk for egg wash
Ingredients
For the dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold water
For the filling
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb ground chicken
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup breadcrumbs
- 1/4 cup chicken broth
- 1 tbsp tomato paste
Egg wash
- 1 egg
- 1 tbsp water
Instructions
- In a large mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour mixture using a pastry cutter or your hands until it resembles coarse sand.
- Gradually add the cold water to the flour mixture and mix until the dough comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 3-4 minutes.
- Add the ground chicken, salt, black pepper, allspice, cinnamon, and cloves to the skillet. Cook until the chicken is browned and cooked through, breaking it up into small pieces with a wooden spoon.
- Add the breadcrumbs, chicken broth, and tomato paste to the skillet and stir to combine. Cook for an additional 2-3 minutes until the filling is thickened.
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cookie cutter or a glass, cut out circles of dough.
- Place a spoonful of the chicken filling onto each circle of dough, leaving a little space around the edges. Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
- Whisk together the egg and water to make the egg wash. Brush the egg wash over the tops of the puffs.
- Bake the puffs on a baking sheet lined with parchment paper for 20-25 minutes or until golden brown.
1 comment
The haitian chicken pâté puffs recipe was a nice, light dish. It was easy to eat and had a great overall appeal. I enjoyed it and would recommend it as a good option.