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.:)
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READY IN: 1hr 40mins
SERVES: 20
YIELD: 1 Pattie per Person
UNITS: US
INGREDIENTS
Nutrition- cooking spray
- 1⁄4cup chopped yellow onion
- 2teaspoons minced garlic
- 1⁄2lb ground chicken breast
- 1⁄4cup shredded carrot
- 2teaspoons no-salt-added tomato paste
- 2teaspoons fresh lime juice
- 1teaspoon cider vinegar
- 1tablespoon chopped green onion
- 1tablespoon chopped fresh parsley
- 1teaspoon chopped fresh thyme
- 1⁄2teaspoon freshly ground black pepper
- 1⁄4teaspoon salt
- 1⁄8teaspoon ground cloves
- 1⁄8teaspoon grated whole nutmeg
- 14
- 1large egg
- 1tablespoon water
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DIRECTIONS
- 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.
- 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.
- Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
- Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
- Preheat oven to 400°F.
- Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface.
- 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.
- Fold each pastry square in half; press edges closed with tines of a fork.
- Brush top with egg wash; arrange 1 inch apart on a baking sheet.
- Bake at 400°F for 20 minutes or until puffed and golden brown.
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