Haitian Chicken Patties


  • 1 scotch bonnet pepper
  • Cooking spray
  • 1/4 cup yellow onion; chopped
  • 2 teaspoon garlic; minced
  • 1/2 lb ground chicken breast
  • 1/4 cup carrot; shredded
  • 2 teaspoon tomato paste
  • 2 teaspoon lime juice
  • 1 teaspoon Cider Vinegar
  • 1 tablespoon green onion; chopped
  • 1 tablespoon fresh parsley; chopped
  • 1 teaspoon fresh thyme; chopped
  • 1/2 teaspoon black pepper; freshly grounded
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon whole nutmeg; grated
  • 14 oz frozen puff pastry; thawed
  • 1 large egg
  • 1 tablespoon water


  1. Cut scotch bonnet pepper 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 scotch bonnet pepper, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently.
  2. 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.
  3. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
  4. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
  5. Preheat oven to 400°F.
  6. Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface.
  7. 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.
  8. Fold each pastry square in half; press edges closed with tines of a fork.
  9. Brush top with egg wash; arrange 1 inch apart on a baking sheet.
  10. Bake at 400°F for 20 minutes or until puffed and golden brown.

 Recipe courtesy of Big Oven.