Haitian Chicken Pâté Puffs |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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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.:) Ingredients:
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 |
Directions:
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.
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