Haitian Beef Patties Recipe

Ground beef: This is the main filling and gives the patties their hearty flavor.

Onion: Adds sweetness and moisture when cooked with the beef.

Garlic: Brings a nice punch of flavor to the filling.

Thyme: A fragrant herb that adds a subtle earthiness.

Salt: Enhances all the other flavors.

Black pepper: Adds a little bit of heat and depth.

Puff pastry sheets: The flaky, golden crust that wraps around the beef filling.

Egg: Used for the egg wash to give the patties a shiny, golden finish.

One of the most helpful moves in this Haitian Beef Patties recipe is how to properly brown the ground beef in the skillet. Getting a nice brown color on the meat not only makes it look good but also adds a lot of flavor. Here’s how you can do it step by step:

1. Heat your skillet over medium heat before adding the ground beef. This helps the meat start cooking right away.
2. Add the ground beef in one big chunk instead of breaking it up right away. Let it sit for a minute or two so it can start to brown.
3. After it’s browned on one side, use a spatula to break the meat into smaller pieces. Keep stirring and turning it so all sides get some color.
4. When the meat is fully browned and no longer pink, drain any extra fat. This keeps the patties from being greasy.

Browning the meat this way makes the filling taste richer and more savory because the heat brings out natural flavors in the beef. If you skip this step or just cook the meat quickly without browning, the filling might taste a little bland.

I remember the first time I made these patties, I was in a hurry and stirred the meat too much from the start. The beef just steamed instead of browning, and the flavor wasn’t as good. Now I wait patiently and let the meat get that nice crust before breaking it up. It really makes a difference! Plus, draining the fat helps the patties bake up crispier and less oily, which is a win in my book.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the other flavors in the recipe.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different intensity.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme, though it is a bit more pungent.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• puff pastry sheets - Substitute with phyllo dough: Phyllo dough can be used for a lighter, flakier texture, though it requires more layers to achieve the same effect.

• egg - Substitute with milk: Milk can be used for an egg wash to achieve a similar golden-brown finish on the pastry.

• To store your Haitian beef patties, allow them to cool completely after baking. Place them in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, freeze the patties. After cooling, arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months.

• When ready to enjoy, reheat refrigerated patties in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. For frozen patties, bake directly from the freezer at 350°F (175°C) for 20-25 minutes or until hot and crispy.

• If you prefer a quicker method, you can reheat patties in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To maintain the flaky texture of the puff pastry, avoid reheating in the microwave for too long. The oven method is recommended for the best results.

• If you have leftover beef mixture, store it separately in an airtight container in the refrigerator for up to 3 days. Use it to make fresh patties or add it to other dishes like tacos or stuffed peppers.

• For a quick snack, consider making mini Haitian beef patties and freezing them. They can be reheated in a toaster oven for a convenient and delicious treat.

• Preheat your oven to 350°F (175°C). Place the Haitian beef patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and the puff pastry is crispy again.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the patties for about 8-10 minutes. This will help maintain the flaky texture of the pastry.

• If you prefer using a microwave, place the patties on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For an air fryer, preheat it to 350°F (175°C). Place the patties in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a skillet, you can reheat the patties on the stovetop. Heat the skillet over medium heat and add a small amount of olive oil. Place the patties in the skillet and cover with a lid. Heat for about 3-4 minutes on each side until warmed through and crispy.

• Skillet: Used to cook the ground beef and sauté the onions, garlic, and spices.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Measuring spoons: Used to measure the thyme, salt, and black pepper accurately.

• Rolling pin: Helps to roll out the puff pastry sheets evenly.

• Pastry brush: Used to apply the beaten egg wash to the patties.

• Fork: Useful for sealing the edges of the puff pastry squares.

• Baking sheet: Holds the patties while they bake in the oven.

• Oven: Preheated to 375°F (190°C) to bake the patties until golden brown.

• Mixing bowl: Can be used to combine the beef mixture before placing it on the puff pastry.

• Spatula: Helps to stir and break up the ground beef while cooking.

Prepare the filling: Cook the ground beef mixture in advance and store it in the fridge. This way, you can quickly assemble the patties when you're ready to bake.

Use pre-chopped ingredients: Buy pre-chopped onions and pre-minced garlic to save time on prep work.

Thaw pastry overnight: Thaw the puff pastry sheets in the fridge overnight so they're ready to use when you are.

Batch processing: Roll out and cut all the pastry squares at once, then fill and seal them in one go to streamline the process.

Egg wash efficiency: Use a pastry brush to quickly apply the egg wash to all the patties at once.