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Haitian pate kode are similar to the Hispanic empanadas. These are stuffed with spicy salted smoked herring. | tchakayiti.com

Haitian smoked herring pate kode

As mentioned above, to me pate kode are stuffed with some well-seasoned salted smoked herring. That is the recipe I am sharing with you today. Some people like to stuff their pate kode with some pikliz, but I prefer serving mine on the side. You could however include some in your filling should you wish to do so.

The dough recipe below is simple. It only calls for flour, water and salt. This may seem odd, but it is the closest thing to our street pate kode.

Prep Time 1 hour
Cook Time 30 minutes

Ingredients

For the dough

  • 2 cups of flour
  • 1 cup of water
  • 1 tsp of salt

For the herring

  • Hareng Saur Salted Smoked Herring
  • Onion
  • Shallots
  • Bell Pepper
  • Piment Bouc
  • Black Peppercorn
  • Garlic
  • Oil for frying

For the pate kode

  • Prepared herring
  • Prepared dough
  • Flour for dusting
  • Oil for frying
  • Pikliz optional

Instructions

For the dough

  1. Mix all the ingredients in a bowl
  2. Knead the dough with your hands until it becomes elastic. It will be ready when the dough bounces back after being poked
  3. Let rest for an hour or so

For the herring

  1. Soak your herring in some cold water for at least one hour
  2. Chop the onions, shallots, bell pepper, piment bouc and garlic
  3. Drain the herring and flake it using a knife or scissors (I prefer scissors)
  4. Heat your oil in a frying pot
  5. Drop the herring in the hot oil and fry for a few minutes.
  6. Be careful not to leave it too long so the herring doesn’t dry out and turn crispy
  7. Add the chopped ingredients, the peppercorn and the piment bouc
  8. Cook for a few minutes just long enough for the onions to become translucent

For the pate kode

  1. Roll the dough down on a floured surface
  2. Cut the flattened dough in circles using a cookie cutter
  3. Drop a spoonful of prepared herring and some pikliz (optional) onto the dough
  4. Fold it in half
  5. Press the edges with a fork to make sure both sides stick together
  6. Heat a generous amount of oil in a pot
  7. Fry the pate kode until they turn golden
  8. Serve with some pikliz on the side (if you haven’t stuffed the pate with some)