When it comes to pâte aka Haitian beef patty, the dough is everything. This dish is known for the beautiful contrast between flavorful meat and crisp, flaky dough, but it does make you work for it a bit. I have an in depth tutorial here of the dough, but the full video including the filling is already on my page. Let me know if you have any questions! 🤍 Ingredients: 2 cups flour 1 tsp salt 1/2 cup + 1/4 cup ice water 3/4 cup cold unsalted butter Instruction: 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. Laminate (the folds): 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. #haiti #haitianfood #pate #dinner #haitian