Food writer and podcast host Korsha Wilson makes these crispy, comforting handheld snacks when she needs a reminder of family and a taste of the Caribbean.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

45 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • For dough: In a bowl whisk together flour, sugar, baking powder, and 1 tsp. salt. Add butter cubes and use your fingers to work the butter into the flour until the mixture is crumbly with no large pieces of butter. Add the honey.

  • Add ¾ cup room temperature water to the bowl in a steady stream, using a spoon to mix the flour and turning it over on itself until the mixture becomes a craggy dough. If it seems too dry, add an additional ¼ cup water and stir until the mixture holds together.

  • Turn the dough out onto a floured surface and knead 5 minutes until dough is a smooth ball that springs back when pushed. Let dough rest, covered with a kitchen towel or damp paper towel, 30 minutes.

  • While dough is resting, make the filling: In a medium saucepan heat 3 Tbsp. olive oil over medium. Once shimmering, add onion and sauté until translucent. Add ginger and garlic; sauté 3 minutes until fragrant. Add lamb to the saucepan and brown with the aromatics, using a wooden spoon to break apart large pieces. Sprinkle with Creole seasoning and turmeric; stir and cook 5 minutes to let the spices bloom.

  • Add thyme sprigs and tomato paste; stir to coat meat. Add 1 tsp. Caribbean hot sauce (if using), Scotch bonnet, and ½ cup water. Let simmer 10 minutes over medium until most of the water has evaporated. (If you want lots of heat, break open the pepper while it stews.)

  • Remove from heat and season to taste with salt and ground black pepper. Remove Scotch bonnet and thyme sprigs; let mixture cool 15 minutes.

  • To assemble, cut dough into eight pieces. On a floured surface, roll one portion of dough into an oval, about 8½x6 inches.

  • Spoon approximately 2½ Tbsp. of the lamb filling onto the rolled dough. Using a pastry brush dipped in water, dampen the bottom edge of the oval. Fold top half down to align with bottom edge. Use a fork to press the two edges together to seal. Repeat with remaining dough and filling.

  • In a heavy Dutch oven heat 2 inches of vegetable oil over medium until a bit of flour dropped into the oil bubbles. Carefully add one paté into the oil, flat side down. Add another paté once the first one is floating. Fry 2 to 3 minutes or until golden brown on one side. Using tongs, carefully flip and fry 1 to 2 minutes more. Remove from oil and let drain on a paper-towel-lined plate.

  • Repeat with remaining patés. Serve immediately or let cool and freeze up to 3 months. To reheat, bake 20 minutes at 400°F. Serve with Caribbean hot sauce. Makes 8 patés.


Cooked patés can be frozen then easily reheated in the oven.Cook only two patés at a time so the oil doesn't dip in temperature. Crowding the pot can yield patés that are greasy, not crisp.

Nutrition Facts

541 calories; fat 35g; cholesterol 52mg; saturated fat 10g; carbohydrates 42g; mono fat 12g; poly fat 11g; insoluble fiber 2g; sugars 5g; protein 15g; vitamin a 218.4IU; vitamin c 1.9mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 5.8mg; vitamin b6 0.1mg; folate 95.7mcg; vitamin b12 1mcg; sodium 517mg; potassium 226mg; calcium 108mg; iron 3.4mg.