Petits Pâtés Antillais Recipe: Taste Of The French Caribbean
The Spanish islands have empanadas. Back home in the U.S. Virgin Islands, we have pates. In the French West Indies, they have Petits Pâtés Antillais.
The meat-filled pastries with the fabulously flaky crusts have become a favorite breakfast or snack treat of mine over my frequent travels in Martinique. Also known as Porc Tartlets or Petits Pâtés Salés, the bite-sized meat pies are a traditional Christmas staple across the French West Indies.
Every time I’m in Martinique, though, I find them at Pâtissier shops, no matter the season. To enjoy this savory taste of the French Caribbean at home, follow this Petits Pâtés Antillais recipe adapted from Cuisiner Créole…
- 1/2 Pound Lean Pork
- 2 Tablespoons Vinegar
- 4 Chives
- 1 Lime
- 1 Pimento Leaf
- 3 Garlic Cloves
- 1 Hot Pepper
- 1 Egg Yolk
- 2 Tablespoons Cooking Oil
- 3 Cups of Flour
- Black Pepper
Making The Meat Filling
Wash the pork with vinegar and mince it up. Drop a tablespoon of oil into your pot and brown the meat in there. Next, add lime juice, chives, garlic, pimento leaf, and hot pepper. Season with salt and pepper to your taste.
Petits Pâtés Antillais Dough
Grab a medium-sized bowl and add your dough. Carve out a hole in the center of your dough and pour a tablespoon of oil, plus enough water to mix the dough. Knead and mix until the dough forms, then let it rest for a least 10 minutes.
Making The Rounds
Next, knead your dough a little more before rolling it flat onto a lightly floured surface. Use the open end of a drinking glass to cut the dough into rounds.
Meat Meets Dough
Place half of your rounds onto a greased and floured baking sheet. Spoon a small amount of the meat filling into the center of the rounds already on the baking sheet. Cover the meat-topped rounds with your remaining rounds, being sure to pinch the edges to form a good seal.
Brush the tops of your newly formed Petits Pâtés Antillais with a beaten egg yolk. Lastly, bake your Pâtés at 375-degrees for 25 minutes.