Gluten-Free Haitian Pate

Ingredients

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• 3 cups gluten-free all-purpose flour blend (about 420 g), plus more for rolling Shop
• 2 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tsp salt
• 1 1/2 cups (3 sticks) very cold unsalted butter, cut into 1/2-inch cubes
• 2/3-1 cup ice water
• 1/2 cup flat-leaf parsley
• 3 scallions, chopped
• 4 cloves garlic
• 1/2 green bell pepper, chopped
• 1 tsp fresh thyme leaves
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 lb ground beef
• 2 tbsp tomato paste Shop
• 1/2 Scotch bonnet pepper, seeded and minced, or to taste
• 3/4 tsp salt, for the filling
• 1/4 cup water
• 1 large egg, beaten with 1 tbsp water

Instructions

1. 1 Whisk the gluten-free flour blend, xanthan gum (if using) and salt. Toss in the butter and press each cube into a flat flake between your fingers, leaving large pieces. Drizzle in ice water and toss until the dough holds when squeezed.
2. 2 Press into a rectangle on parchment, roll to 1/2 inch thick and fold into thirds like a letter. Turn, roll and fold again. Wrap and chill for 30 minutes. Repeat for two more roll-and-folds and chill for 1 hour.
3. 3 For the epis, blend the parsley, scallions, garlic, bell pepper, thyme, lime juice and olive oil into a coarse paste.
4. 4 Brown the beef in a skillet over medium-high heat for 5 minutes. Stir in 1/3 cup of the epis, the tomato paste, Scotch bonnet, salt and water and simmer for 8-10 minutes, until thick and the beef reaches 160°F (71°C). Cool completely.
5. 5 Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
6. 6 Roll the pastry between lightly floured parchment to 1/8 inch thick and cut into twelve 4x5-inch rectangles. Spoon 2 tbsp filling onto one half of each, brush the edges with egg wash, fold over and crimp with a fork. Chill for 15 minutes.
7. 7 Brush with egg wash, cut a small vent in each, and bake for 25-30 minutes, until deep golden and crisp. Cool for 10 minutes before serving.

Tips & Notes

• Cool the filling completely before filling the pâté. Warm filling melts the butter layers and the pastry will not puff.
• Bake the pâté until it is deep golden all over. Pale gluten-free pastry stays soft under the filling.
• Freeze unbaked pâté on a sheet, then bag them. Bake from frozen, adding 5-8 minutes.

Common questions