AuthorHAITIBESTCategoryPastry Appetizers
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Place flour in a large bowl. Make a well in the center and add water and salt.
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Mix gently with a wooden spoon until the dough comes together.
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Cover with plastic wrap and chill for 30 minutes.
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In a small bowl, mix the shortening and butter until smooth.
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On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick.
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Spread half of the shortening mixture over the dough.
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Fold one side into the center, spread the remaining shortening on top, then fold the other side over it like a letter.
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Roll again into a ¼-inch-thick rectangle and fold into thirds.
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Repeat the rolling and folding one more time
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Wrap the dough tightly and chill for 8 hours or overnight.
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Using a mortar and pestle (or food processor), pound the shallots, parsley, garlic, and chile powder into a paste.
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Heat a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes.
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Stir in the shallot paste, diced onion, and beef broth.
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Cover and cook, stirring frequently, until the liquid is absorbed, about 10 minutes.
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Remove from heat and let cool slightly.
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Place a pan of water on the bottom rack of the oven. Preheat oven to 375°F (190°C).
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Roll the chilled dough to about ½-inch thick.
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Cut into 2½-inch circles.
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Spoon about 1⅓ tablespoons of beef filling onto one side of each circle.
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Fold over and lightly press the edges to seal.
Arrange patties on a baking sheet and brush tops and edges with beaten egg yolk.
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Bake at 375°F for 30 minutes, until puffy.
Reduce oven temperature to 300°F (150°C) and continue baking for 20 minutes, until golden brown.
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These patties can also be filled with seasoned chicken or ground turkey.
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For parties, they can be made ahead and reheated gently in the oven.
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The pan of water in the oven helps create steam, contributing to the puffed texture.
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