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Pate kòde with smoked herring
Smoked herring turnovers
Pate kòde: fried Haitian turnovers with a smoked herring filling
HaitianPate kòde are the crisp, bubbly turnovers sold hot from oil drums on Port-au-Prince street corners in the early morning and after school, wrapped in paper with a squeeze of pikliz. The filling might be chicken, beef or, most traditionally, smoked herring (aransò) fried with onion, tomato and pepper, salty and smoky in a blistered shell. The usual mistake is overfilling, so the edges split in the oil; leave a clear border and press with a fork. Soak the herring to tame its salt. Chef's tip: roll the dough very thin; that's what gives the pate their signature blisters.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp vegetable oil
- ¾ cup warm waterabout
For the filling
- 9 oz smoked herring filletsboneless
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- ½ green pepperfinely chopped
- 2 cloves garliccrushed
- 1 tbsp tomato purée
- ½ scotch bonnet pepperfinely chopped
- 1 tbsp lime juice
- 2 tbsp parsleychopped
To fry
- 1 litre vegetable oilfor deep frying
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Method
0/5 doneStep 1: Soak 9 oz smoked herring fillets in boiling water for 15 minutes, drain, then repeat once. Flake finely, picking out any small bones.
30 minStep 2: Mix 14 oz plain flour, 1 tsp baking powder and 1 tsp salt, add 3 tbsp vegetable oil and enough ¾ cup warm water to make a smooth, soft dough. Knead 3 minutes, cover and rest for 20 minutes.
23 minStep 3: Heat 2 tbsp vegetable oil in a frying pan and soften 1 onion, ½ green pepper and 2 cloves garlic for 5 minutes. Add the herring, 1 tbsp tomato purée and ½ scotch bonnet pepper and fry for 4 minutes until dry and fragrant. Stir in 1 tbsp lime juice and 2 tbsp parsley and cool.
9 minStep 4: Divide the dough into 10 pieces and roll each very thinly into a 14 cm round. Put a spoonful of filling on one half, wet the edge, fold over and press with a fork to seal tightly.
Step 5: Heat 1 litre vegetable oil in a deep pan to 350°F. Fry the pate 2–3 at a time for 3–4 minutes, turning, until puffed, blistered and golden. Drain on kitchen paper and eat hot.
15 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 33 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pate kòde with smoked herring take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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