A Haitian patty (, ) is a puff pastry commonly filled with beef, fish or chicken seasoned with epis. They are widely available in American cities with significant Haitian diaspora communities, including Brooklyn, New York; Miami, Florida; and Boston, Massachusetts.
Variations The stuffing of the Haitian patty may be prepared with ingredients (which can be finely chopped or ground), such as beef, chicken, griot (marinated pork shoulder), salted cod, smoked herring (often finely chopped), vegetable mix, and lambi (conch).
Pate kòde
(bunched patty) or (pot patty) is the street-food () version of the Haitian patty (Pâté Ayisyen). It is commonly served in a form of an empanada and is deep fried. The traditional stuffings used in the preparation of the Pate Kòde include diced meat accompanied with sautéed onions and green bell peppers, boiled eggs, pikliz, and shredded cabbage.
See also
Cuban pastry Pasteles Empanada Jamaican patty
References