Haitian Chicken Pâté Puffs
Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up to make a filling in these little first course puff pastry packets. The filling is then sealed in the dough and baked to golden perfection. Haitian Chicken Pâté Puffs--it's highly spiced for sure, but also very aromatic which makes this recipe a nice start to any meal.
- 1 habanero pepper
- cooking spray
- 1/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 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 green onions, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 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
- 1 large egg
- 1 tablespoon water
Preparation time 20mins
Cooking time 55mins
Adapted from find.myrecipes.com
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, parsley, thyme, black pepper, salt, cloves, and nutmeg; stir well. Remove from heat; cool mixture to room temperature.
Place cooled chicken mixture in a food processor; process until almost smooth, mixture will begin to clump.
Preheat oven to 400°F.
Roll puff pastry into a 15x12–inch rectangle on a lightly floured surface. Cut puff pastry into twenty 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°F for 20 minutes or until puffed and golden brown.
You'll also love
- Lemon Cream Dessert 5/5 (1 Votes)
- Italian Vegetable Creamy Fettuccine 5/5 (1 Votes)
- Freezer Corn 4.8/5 (4 Votes)
- Hummus 5/5 (1 Votes)
- Farm House Rhubarb Bread 5/5 (1 Votes)
- Redneck Caviar Bean Dip 5/5 (1 Votes)
- Three Bean and Pork Slow Cooker... 5/5 (1 Votes)
- Avocado Soup with Chicken and Lime 5/5 (1 Votes)