📝 About This Recipe
Pate Kode is the crown jewel of Haitian street food, a deep-fried savory pastry that captures the soul of Port-au-Prince. These golden, crescent-shaped delights feature a light, flaky crust stuffed with a smoky, spicy medley of herring, hot dogs, and cabbage. Known for their satisfying crunch and bold Caribbean heat, they are a beloved staple for breakfast or a late-night snack that brings a taste of the island to your kitchen.
🥗 Ingredients
The Pastry Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable shortening (chilled)
- 3/4 cup Ice cold water (added gradually)
The Savory Filling
- 4 ounces Smoked herring fillets (desalted and shredded)
- 2 pieces Hot dogs or Frankfurters (thinly sliced into rounds)
- 2 pieces Hard-boiled eggs (sliced or chopped)
- 1 cup Green cabbage (very finely shredded)
- 2 tablespoons Haitian Epis (Seasoning Base) (blend of garlic, scallions, peppers, and herbs)
- 1/2 Scotch Bonnet pepper (minced, seeds removed for less heat)
- 1 tablespoon Tomato paste
- 2 tablespoons Vegetable oil (for sautéing)
For Frying
- 3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
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2
Add the chilled shortening to the flour. Use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs.
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3
Slowly drizzle in the ice water, one tablespoon at a time, mixing with a wooden spoon until a shaggy dough forms. Knead gently for 2 minutes until smooth, wrap in plastic, and let rest for 30 minutes.
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4
While the dough rests, prepare the filling. Heat 2 tablespoons of oil in a skillet over medium heat.
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5
Add the Haitian Epis and minced Scotch Bonnet pepper, sautéing for 1 minute until fragrant.
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6
Stir in the shredded smoked herring and sliced hot dogs. Cook for 3-4 minutes until the meats are slightly browned.
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7
Add the tomato paste and shredded cabbage. Sauté for another 2-3 minutes until the cabbage is wilted but still has a slight bite. Remove from heat and let cool completely.
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8
On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
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9
Use a small plate or a 6-inch cutter to cut out circles from the dough. Re-roll scraps as needed.
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10
Place 2 tablespoons of the meat mixture and a slice of hard-boiled egg on one half of each dough circle.
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11
Moisten the edges of the dough with a little water, fold over to create a half-moon shape, and press firmly. Use a fork to crimp the edges tightly to seal.
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12
Heat the frying oil in a deep pot to 360°F (180°C).
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13
Carefully slide 2-3 patties into the hot oil. Fry for 3-4 minutes per side until they are a deep golden brown and puffed up.
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14
Remove with a slotted spoon and drain on paper towels. Serve while piping hot.
💡 Chef's Tips
Ensure your filling is completely cool before stuffing, or the steam will make the dough soggy. Don't skip the resting time for the dough; it relaxes the gluten so you can roll it thin without it snapping back. For the most authentic flavor, use smoked herring (aransò), but you can substitute with canned sardines or ground chicken if preferred. If you don't have Haitian Epis, make a quick paste of garlic, scallions, parsley, and thyme. Make sure the oil is at the right temperature; if it's too cool, the dough will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Serve with a side of Pikliz (Haitian spicy pickled vegetable relish) for the perfect acidic crunch. Pair with a cold glass of Prestige beer or a refreshing hibiscus tea (Jus de Bissap). Enjoy as a hearty breakfast alongside a cup of hot Haitian coffee. Serve as an appetizer at parties by making 'mini' versions of the patties. Great with a side of fried plantains (Bannann Peze) for a full street food platter.