Anyone who has eaten a Haitian pattie knows how delicious (and addictive) they are! This recipe uses a French style pre-made dough. Much easier than preparing the dough yourself. I've also written this so that you can prepare one large pattie and slice it, however if you've got the extra time, by all means prepare them individually (as in the photo above).
Dough: 1 package of Dufour (preferred) or Pepperidge Farm Puff Pastry dough. Remove from freezer before prepping filling.
1 lb ground beef
1 medium onion, diced
3 garlic clove, minced
1 medium shallot, diced
1 tsp. lime juice
1 tsp. Adobo seasoning salt
1/2 scotch bonnet pepper, chopped
1/4 tsp. thyme
1/4 tsp. rosemary
1 tbsp. tomato paste
2 tsp. olive oil
1 egg yolk + 1 TB milk
Preheat oven to 375°.
Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Sautee for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown about 5-7 minutes.
Lightly dust a clean surface area with flour to prevent dough from sticking. Using a rolling pin, separately roll two sheets of the the dough to remove any creases. Place the filling in in the center of the first layer of dough, leaving half inch around. Brush the edges with the egg wash, then gently lay the top layer of puff pasty dough on top. Seal the edges by crimping with a fork. Brush more egg wash on top and cut a small hole in the center of the pattie (this is called a "vent" and allows steam to escape during baking).
Bake at 300° until golden brown. Cut into 12 squares. Serve warm.