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Haitian Pate Recipe

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This recipe for Haitian Pate is from Culinary Vanguard 2017-18, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 habanero pepper
- Cooking spray
- 1/4 cup chopped yellow onion
- 2 teaspoons minced garlic
- 1/2 pound 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 onions
- 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
- 1 (14-ounce) package frozen puff pastry, thawed (such as Dufour)
- 1 large egg
- 1 tablespoon water
Directions:
Directions:
1) Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. 2) Heat a large nonstick skillet over medium-high heat. 3) Coat pan with cooking spray. 4) Add minced habanero, onion, and garlic to pan: sauté 3 minutes or until tender, stirring frequently. 5) Add chicken: cook 5 minutes or until browned, stirring to crumble. 6) Add carrot; cook 2 minutes. 7) Add tomato paste; cook 1 minute, stirring constantly. 8) Add lime juice and vinegar, scraping pan to loosen browned bits. 9) Add green onions and next 6 ingredients (through nutmeg); stir well. 10) Remove from heat; cool mixture to room temperature. 11) Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump). 12) Preheat oven to 400°. 13) Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface. 14) Cut puff pastry into 20 (3-inch) squares. 15) Combine egg and water, stirring with a whisk. 16) Brush egg mixture along edges of pastry squares: spoon about 1 tablespoon filling in center of each pastry square. 17) Fold each pastry square in half: press edges closed with tines of a fork. 18) Brush top with egg wash; arrange 1 inch apart on a baking sheet. 19) Bake at 400° for 20 minutes or until puffed and golden brown.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Haitian Pate otherwise known as the Haitian Patty. Puff pastries with savory fillings.

 

 

 

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