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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!


Recipe Summary

45 mins
1 hr 5 mins
8 hrs 35 mins
10 hrs 25 mins
1 dozen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

These can also be filled with seasoned chicken.

Nutrition Facts

386 calories; protein 10.3g; carbohydrates 27.2g; fat 26.2g; cholesterol 50.9mg; sodium 250.7mg. Full Nutrition