Here are the latest comments from our readers. regarding Haitian Pate
Read read then all and submit your own comments Wednesday Aug 26, 2009Smart, means asking questions. When you don't know you ask and then,only then, can you can explain to others. Not before! The worst ever recipe. Who ever heard of a recipe without measures? It could have been for 10 pates or 25 pates but at least for a certain amount. Using a certain amount of flour like 2 pounds or 2 cups. Imagine that I personally never made a pate in my life how can I guess the needed quantity of butter vs flour. This recipe is really Haitian... au petit Bonheur la chance. Do it, if it's good your lucky if not try again. People who have nothing to do should just abstain from jamming the NET.
Sunday Jul 19, 2009the recipe you provided is too simple. The dough needs to be made hours if not days ahead of time. the mantega is a spread but the dough needs to be knead and layers several time to get a fluffy flaky crust, otherwise it will be hard
Friday Jun 19, 2009Huh??? Where are the instructions?
Friday Jun 12, 2009I thank you for this recipe I will try it soon.I am American but love Haitian food. Thanks again
Monday Mar 30, 2009What is mantega? I am haitian and I have never heard of this. But I learned about adding boiled cod fish, chopped boiled eggs and a piclies which is a pepper mixture which gives the pate an incredible flavor. This is a good alternative if you're tired of the regular beef or chicken and want to try something different.
Tuesday Oct 14, 2008Thanks so much for sharing the Haitian Pate recipe... I live in the mid-west,so it's not easy to get pate.I'd have to drive to New york or Chicago to find pate. I love Chicken or beef Pate,would you be willing to share your recipe for the chicken filling as well??I would be most grateful.
Monday Oct 06, 2008for me pate is one of the best haitiaan food. I enjoyed eaating pate alot.I can eat day and night and never get tired of it.I used to eeat pate alot when i used to live in Haiti.And i would love to makee it here with my family. That it(the best food ever)
Daphney E-mail(daphney425 at yahoo.com
Monday Sep 29, 2008Hey, those recepies are verry helpful i was wondering maybe you can help me make legumes, poisson fri and gratine i would like to incorporate them into my regular diner of rice and beans and fried chicken and salad. thank you.
Sunday Aug 17, 2008OK, I actually made this recently and it was deliciously awesome!!!
You need a dry, stiff dough not a soft one, so for every 2 cups of flour only add 1/2 c. water, and let it rest so the water can be absorbed. One stick of butter (1/2 c.) for 2 cups of flour IS SUFFICIENT!!! My mother in law likes to use 1 full cup, but really you get a flaky delicious crust even with half the fat. Our people have enough problems with heart disease and diabetes! Enjoy your pate with a little less stress. And if you're using salted butter/margarine, you can use 1/2 tsp. salt. 2 cups all-pupose flour
1/2 tsp salt
1/2 cup cold water
1/2 cup butter/margarine/shortening
Tuesday Jul 29, 2008oops!!! I meant 1 cup of butter, two sticks. you spread 1/2 stick on your dough fold the dough, then add the rest of the stick. when you re-roll your dough, you do the same thing again with the second stick. got corrected by my belle-mere!
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