Haitian Chicken Pâté Puffs

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.:)

• Ready In: 1 hr 40 mins
• Serves: 20
• Yields: 1 Pattie per Person

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.