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Photo: Kwaku Alston; Styling: Kevin Crafts Photo by: Photo: Kwaku Alston; Styling: Kevin Crafts

Haitian Chicken Pâté Puffs

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.

Cooking Light MAY 2010

  • Yield: 20 servings (serving size: 1 pâté puff)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 5.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.5g
  • Carbohydrate: 7.7g
  • Fiber: 0.6g
  • Cholesterol: 17mg
  • Iron: 0.7mg
  • Sodium: 139mg
  • Calcium: 6mg
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Haitian Chicken Pâté Puffs recipe

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