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Two Pate Kòde (Haitian Fried Patties) on a wooden board with a jar of pickled cabbage.
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Pate Kòde (Haitian Fried Patties)

A recipe for Pate Kòde (Haitian Fried Patties)! These savory fried pastries are filled with a comforting blend of hot dogs, hard-boiled eggs, and peppers.
Course Main
Cuisine Haitian
Keyword bell pepper, egg, fried, Haiti, Haitian, hot dog, patty, street food
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 10 minutes
Servings 4 Patties

Ingredients

Dough:

  • 2 cups (250 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons (30 milliliters) vegetable oil
  • 1/2 cup (120 milliliters) warm water

For assembling:

  • 1 tablespoon (15 milliliters) vegetable oil plus more for deep frying
  • 4 hot dogs thinly sliced
  • 1/2 medium onion peeled and finely diced
  • 1/2 red bell pepper stem and seeds discarded, finely diced
  • 1/2 green bell pepper stem and seeds discarded, finely diced
  • 1/2 habanero stem and seeds discarded, finely minced using gloves
  • 1 clove garlic peeled and minced
  • 2 teaspoons Jacmel seasonings or more as desired
  • 1 tablespoon (15 milliliters) water plus more for brushing the dough
  • salt to taste
  • 2 tablespoons freshly parsley finely chopped
  • 2 hard-boiled eggs quartered

Instructions

To make the dough:

  • Place the flour and salt in a large bowl and make a well in the center.
  • Add the 2 tablespoons (30 milliliters) vegetable oil into the well and slowly mix the water into the flour, using only enough to create a slightly stiff, smooth dough with no streaks of flour remaining. If still too crumbly, add a little more water. If too sticky to handle, knead in just a little more flour.
  • Cover the dough and set aside at room temperature while preparing the filling.

To make the filling:

  • Place a large pan over medium heat and add the vegetable oil.
  • Once heated, add the hot dog slices and cook, stirring occasionally, until heated through and browned around the edges.
  • Stir in the onion, red bell pepper, and green bell pepper. Continue to cook, stirring occasionally until the vegetables start to soften.
  • Stir in the habanero and garlic, then add the Jacmel seasonings, salt, and 1 tablespoon (15 milliliters) water.
  • Continue to cook, stirring occasionally, until most of the moisture has evaporated. Stir in the parsley and adjust seasonings to taste.
  • Remove from heat, transfer to a wide bowl, and set aside to cool to room temperature.

To assemble:

  • Divide the dough into four equal pieces. Place one piece on a work surface (only flouring if needed to prevent sticking) and cover the remaining pieces with a towel.
  • Roll the dough into a thin oval between 1/8 inch (3 millimeters) and 1/16 inch (1.5 millimeters) thick.
  • Place up to 1/4 of the cooled filling across one side of the oval, leaving at least 1/2 inch (1.25 centimeters) of the edges clear.
  • Brush the edges of the oval with water and fold the dough over the filling to form a crescent or half moon shape.
  • Press down across the edges to seal, pushing out any air from the filling.
  • Use the tines of a fork to press the edges completely to seal.
  • Prick the top of the formed patty with the fork about 4-6 times to create holes for air to escape.
  • Repeat with the remaining pieces of dough and filling.
  • Add about 2 inches (5 centimeters) of vegetable oil to a wide pot and place over medium heat to reach about 350˚F (180˚C).
  • Once heated, carefully add 1-2 of the prepared patties to the oil, taking care to not overcrowd.
  • Fry the patties until golden, 3-4 minutes per side, then carefully transfer to a towel-lined plate. Repeat with the remaining patties.
  • Serve warm with desired accompaniments.