Recipes

Haitian Beef Patties

December 21, 2016

 
Ingredients

1 lb ground beef

1 small onion diced

½ scotch bonnet pepper Minced (Optional)

1 tsp of lime juice

2 tbs Madame Gougousse tomato paste

1 tsp Adobo seasoning

1 tbs olive oil

1 egg

1 tbs water

1 package (2 sheets) Pepperidge Farm Puff Pastry Sheets

¼ cup of Haitian Seasoning Base (Epis)

1 tsp Madame Gougousse vinegar

 
Directions
 
Step 1

Begin by setting the puff pastry sheets aside to thaw Approximately 30 minutes from freezer.

Step 2

In a bowl, mix the meat, Haitian Seasoning Base (Epis), Adobo seasoning, and vinegar.

Step 3

In a large skillet or frying pan, heat the oil on medium high heat and brown the meat for about 10 minutes.

Step 4

Add the tomato paste and minced scotch bonnet pepper mix thoroughly and reduce heat.

Step 5

Preheat the oven to 350 degrees.

Step 6

Unfold the defrosted puff pastry sheets onto a counter dusted with flour and use a rolling pin to flatten out the sheet.

Step 7

Use a pizza cutter or knife to cut the sheet into 3 long strips then cut it in half to make 6 rectangles.

Step 8

Wet the bottom sides of the rectangle, add about 1 tbs of the meat to the center of that side and fold the other half over. Use your finer or a fork to close the corners firmly.

Step 9

Place the uncooked patty onto a baking sheet and repeat the process for the reset of the meat.

Step 10

In a small bowl, create an egg wash by mixing the egg and 1 tbs of water.

Step 11

Brush the top of each pastry with the egg wash.

Step 12

Place the patties in the oven for about 20-25 minutes or until golden brown on the outside.

Step 13

Remove the patties from the oven and serve warm.

 

 

 

 

 

 

 

 

 

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