Pates de noel from Martinique Recipe
Print recipe| Serves | 20 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
Ingredients
- 1 1/2lb puff pastry dough
- 1/2lb ground pork
- 1/2 lemon (juiced)
- 1 onion
- 4 chives
- 3 cloves garlic (finely minced)
- 1 bay leaf
- 1 lime
- 1 scotch bonnet pepper (deseeded, finely chopped)
- 2 whole cloves
- 2 tablespoons oil
- 1 egg yolk
- salt, pepper
Directions
| 1. | Prepare the pork stuffing.Pour the lemon juice into the raw ground pork . |
| 2. | In a pan, heat the oil and fry the chives , onion , garlic, chili, cloves and finely chopped bay leaf . Add the pork and cook for about 10 minutes . Salt and pepper. Allow to cool. |
| 3. | Preheat oven to 180 ° C. Beat the egg yolk aside. Unroll the puff pastry . |
| 4. | Using a cookie cutter or an inverted glass , cut out rounds. Put 1 teaspoon of meat filling in the middle of a circle. Put some yolk on the edges. Cover with a second round of dough. Press your fingertips to seal the edges . |
| 5. | Place each patty on a buttered and floured baking sheet or on parchment paper. Brush the with egg yolk . Bake immediately for 15-20 minutes. |
| 6. | Serve warm as an appetizer. In Martinique, these are traditionally eaten at Christmas. |
Note
Adapted from: http://www.macuisinecreole.fr/2010/12/petits-p%C3%A2t%C3%A9s-de-no%C3%ABl-express.html
