Recipes Appetizers and Snacks Pastries Haitian Beef Patties 4.0 (3) 2 Reviews 2 Photos Haitian patties are different from the Jamaican ones in that they have more of a puff pastry shell, which is less flaky but more puffy. I mostly describe the patties as being like croissants. Great for parties and get-togethers! Submitted by Red-run Updated on September 26, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 45 mins Cook Time: 1 hr 5 mins Additional Time: 8 hrs 35 mins Total Time: 10 hrs 25 mins Servings: 12 Yield: 1 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 3 cups all-purpose flour 1 cup cold water 1 teaspoon salt 1 cup vegetable shortening ¼ cup butter 2 shallots, chopped 2 teaspoons chopped fresh parsley 1 clove garlic, chopped 1 pinch chile powder, or to taste 1 pound ground beef 1 onion, diced 1 tablespoon beef broth 1 egg yolk, beaten Directions 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. Cook's Note: These can also be filled with seasoned chicken. I Made It Print Nutrition Facts (per serving) 386 Calories 26g Fat 27g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 386 % Daily Value * Total Fat 26g 34% Saturated Fat 9g 44% Cholesterol 51mg 17% Sodium 251mg 11% Total Carbohydrate 27g 10% Dietary Fiber 1g 4% Total Sugars 1g Protein 10g 21% Vitamin C 2mg 3% Calcium 19mg 1% Iron 2mg 13% Potassium 171mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.