Can I bake these instead of frying?
While traditionally fried for crispiness, you can bake them at 400°F (200°C) for 20-25 minutes, or until golden brown, brushing with an egg wash for color.
LUNCH
Haitian Pâté Kode (Fried Patties) with Spicy Beef Filling
These crispy, savory Haitian Pâté Kode are a beloved street food, featuring a flaky, fried pastry crust filled with a richly seasoned and spicy ground beef mixture. Perfect for a satisfying lunch or a flavorful appetizer, they offer a delicious taste of Haitian cuisine.
HOW TO MAKE IT
Let's cook.
01
Prepare the beef filling: In a large skillet, brown 1 pound of ground beef over medium-high heat for 5-7 minutes, breaking it apart with a spoon, until no pink remains. Drain any excess fat.
02
Add 1/2 cup Haitian Epis, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/4 cup tomato paste, and 1 tablespoon white vinegar to the skillet. Cook for 5 minutes over medium heat, stirring occasionally, until fragrant and well combined. Remove from heat and let cool completely.
03
Make the dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 1/2 cup ice water, mixing until a dough forms. Do not overmix. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
04
Assemble the patties: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles. Place 1-2 tablespoons of the cooled beef filling on one half of each dough circle. Fold the other half over to create a semicircle and crimp the edges with a fork to seal.
05
Fry the patties: Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C) over medium-high heat. Carefully place 2-3 patties into the hot oil, ensuring not to overcrowd the pot.
06
Fry for 3-4 minutes per side, turning once, until the patties are golden brown and crispy. Remove the fried patties with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining patties.
About This Recipe
These crispy, savory Haitian Pâté Kode are a beloved street food, featuring a flaky, fried pastry crust filled with a richly seasoned and spicy ground beef mixture. Perfect for a satisfying lunch or a flavorful appetizer, they offer a delicious taste of Haitian cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the beef filling is completely cool before assembling the patties; warm filling can make the dough soggy and difficult to work with. For extra spice, add a pinch of cayenne pepper to the beef filling. A well-sealed edge is crucial to prevent the filling from leaking during frying.
Easy Substitutions
If Haitian Epis is unavailable, you can substitute with a finely minced blend of 2 cloves garlic, 1/4 cup chopped onion, 1/4 cup chopped green bell pepper, and 1/2 of a Scotch bonnet pepper (seeds removed for less heat). Ground turkey or chicken can be used instead of beef for a lighter option. For a vegetarian version, use a seasoned lentil or mushroom filling.
Storage & Reheating
Store leftover Pâté Kode in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until crispy, or in an air fryer at 375°F (190°C) for 5-7 minutes.
Serving Suggestions
Serve these Haitian Pâté Kode hot with a side of spicy pikliz (Haitian pickled cabbage and carrots) for an authentic experience. They are also delicious with a simple hot sauce or a fresh tomato salsa. Pair them with a refreshing limeade or a cold beer for a complete meal. For a heartier lunch, serve alongside a small green salad.
Common Mistakes
Overworking the dough can lead to a tough, rather than flaky, crust. Mix just until combined. Not cooling the beef filling completely will make the dough difficult to seal and can result in soggy patties. Overcrowding the frying pot will lower the oil temperature, leading to greasy patties; fry in batches. Not sealing the edges properly can cause the filling to escape during frying. Frying at too low a temperature will result in oily patties, while too high a temperature will burn the outside before the inside is cooked through.
Frequently Asked Questions
What is Haitian Epis?
Epis is a foundational Haitian seasoning blend, typically made from garlic, onion, bell peppers, Scotch bonnet pepper, herbs (like thyme and parsley), and vinegar. It adds a vibrant, aromatic, and spicy flavor.
Can I make the filling ahead of time?
Yes, the beef filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Ensure it's completely cooled before using.
MORE TO KNOW
Achieving the perfect flaky crust for Pâté Kode relies on keeping the butter and water very cold. This prevents the butter from fully incorporating into the flour, creating pockets of steam during frying that result in a light, airy, and crispy texture. When cutting the butter into the flour, aim for pea-sized pieces. If your kitchen is warm, you can chill your mixing bowl and pastry blender before starting. If the dough becomes too warm and sticky while rolling, return it to the refrigerator for 10-15 minutes to firm up. The crimping with a fork not only seals the patties but also adds a decorative touch characteristic of traditional Pâté Kode.
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