Haitian Chicken Pâté Puffs Food

HAITIAN CHICKEN PâTé PUFFS

Steps:

• 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. Read more at: http://www.food.com/recipe/haitian-chicken-p-t-puffs-435022?oc=linkback

HAITIAN BEEF PATTIES

Steps:

• Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
• Mix shortening and butter together in a small bowl.
• Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
• Wrap dough with plastic wrap and chill, 8 hours to overnight.
• Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
• Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
• Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
• Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
• Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

HAITIAN CHICKEN PâTé PUFFS

Steps:

• 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.