Paté Kòde

Method

1. 1

   Make a supple dough from flour, baking powder, salt, a spoon of oil and water; rest 30 minutes.

2. 2

   Cook the beef with onion, garlic, tomato paste and scotch bonnet until dry and intense.

3. 3

   Roll thin rounds, fill, fold into half-moons, and crimp hard.

4. 4

   Fry at 175°C until blistered deep gold, turning once.

   💡 Blisters mean the dough was rolled thin enough. Smooth pies are thick pies.

5. 5

   Cool three minutes — molten filling forgives no one — then eat from the paper.