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Haitian Chicken Pâté Puffs

Photo: Kwaku Alston; Styling: Kevin Crafts
Yield 20 servings (serving size: 1 pâté puff)
Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up for a filling in these little first-course, Haitian puff-pastry packets. The filling is then sealed in the dough and baked. It's highly spiced for sure, but also very aromatic and a nice start to any meal.

Ingredients

  • 1 habanero pepper
  • Cooking spray
  • 1/4 cup chopped yellow onion
  • 2 teaspoons minced garlic
  • 1/2 pound ground chicken breast
  • 1/4 cup shredded carrot
  • 2 teaspoons no-salt-added tomato paste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon cider vinegar
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon grated whole nutmeg
  • 1 (14-ounce) package frozen puff pastry, thawed (such as Dufour)
  • 1 large egg
  • 1 tablespoon water

Nutrition Information

  • calories 102
  • fat 5.7 g
  • satfat 1.6 g
  • monofat 3.2 g
  • polyfat 0.3 g
  • protein 4.5 g
  • carbohydrate 7.7 g
  • fiber 0.6 g
  • cholesterol 17 mg
  • iron 0.7 mg
  • sodium 139 mg
  • calcium 6 mg

How to Make It

  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. 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.

  2. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).

  3. Preheat oven to 400°.

  4. 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° for 20 minutes or until puffed and golden brown.