Pâté Kòtè Poulet
Haitian savory turnovers filled with seasoned ground chicken, often enjoyed as a snack or appetizer. The name 'Pâté Kòtè' translates to 'side pie' or 'pocket pie'.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 cup Cold unsalted butter(cubed)
- 0.5 cup Ice water(approximately)
- 1 lb Ground chicken
- 1 medium Onion(finely chopped)
- 0.5 medium Bell pepper(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 0.5 cup Chicken broth
- 1 tsp Thyme(dried)
- 0.5 small Scotch bonnet pepper(finely minced, seeds removed for less heat)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Keep butter cold for a flaky crust. - 2
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
For the filling: Heat vegetable oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Add ground chicken to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: Ensure chicken is fully cooked and no pink remains. - 6
Stir in tomato paste, chicken broth, thyme, minced scotch bonnet pepper, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
💡 Tip: Adjust scotch bonnet for desired heat level. - 7
Remove filling from heat and let it cool completely. This is crucial to prevent the dough from becoming soggy.
- 8
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 9
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a 5-6 inch round cutter.
- 10
Place a generous spoonful of the cooled chicken filling onto one half of each dough circle, leaving a border. Moisten the edges of the dough with water.
💡 Tip: Don't overfill, or they will be difficult to seal. - 11
Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
💡 Tip: A good seal prevents filling from leaking out during baking. - 12
Place the Pâté Kòtè on the prepared baking sheets. Cut a small vent in the top of each turnover with a knife.
- 13
Brush the tops of the turnovers with the beaten egg wash.
💡 Tip: Egg wash gives a golden, shiny finish. - 14
Bake for 20-25 minutes, or until golden brown and cooked through.
- 15
Let cool slightly before serving. Pâté Kòtè Poulet are delicious served warm.
💡 Pro Tips
- ✓Ensure the filling is completely cool before assembling to prevent a soggy bottom crust.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓For a richer dough, you can add an egg yolk to the dough mixture.
🔄 Variations
- Use ground beef or lamb instead of chicken.
- Add finely chopped olives or capers to the filling for extra flavor.
- For a spicier kick, leave some seeds in the scotch bonnet pepper.