🇭🇹 Haitian Pâte is one of those things I’ll always reach for at family parties. This was an amazing way to honor my roots while putting my own spin on it. I’ll have the dough/pastry tutorial available asap but in the mean time the written recipe is down below. And extra s/o to @Emmanuel Duverneau for the garlic, herb butter idea! Really took these to a 10. Dough: 2 cups flour 1 tsp salt 1/2 cup + 1/4 cup ice water 3/4 cup cold unsalted butter Filling: Ground beef Yellow onion Red pepper Green pepper Garlic Seasoning: salt, pepper, adobo, paprika, onion powder, garlic powder, chicken, bouillon Epis Vinegar Scotch bonnet or habanero Tomato paste Crushed tomato Egg wash: 2 eggs + 1 tablesooon water Garlic butter: 1/2 stick unsalted butter 2 cloves of garlic Parsley 1. In a large bowl, whisk together flour and salt. 2. Add the cold cubed butter and use your fingertips or a pastry cutter to gently work it in until you have a mix of pea-sized and larger flat pieces. Those visible chunks are what make the layers. 3. Drizzle in cold water while mixing gently. You want a shaggy, rough dough — not smooth yet. 4. Turn the dough onto a lightly floured surface. Press and fold it over itself a few times to gather any dry spots. Shape into a rough rectangle, wrap tightly, and chill for 30 minutes. 5. Roll the dough into a long rectangle about 1⁄4 inch thick. Fold the top third down and the bottom third up like a letter. Turn the dough 90°. Repeat this rolling-and-folding 6. After the last fold, wrap the dough again and refrigerate for at least 1 hour (up to 24 hours). 7. Roll out your dough to about 1⁄8 inch thick, cut, and fill with your ground beef mix. Seal the edges with egg wash and cover each pate with egg wash. 8. Bake at 400°F (200°C) for 35 minutes until golden and crisp. 9. Finish with garlic parsley butter and enjoy #haitian #haitianfood #dinnerideas #haiti #foodie