These crusty patties are a vegan twist on the classic Haitian pate kode pastries.
We made them with a flavourful filling of red beans, peppers, scotch bonnet chillies, and oven-baked them until golden.
For the filling, sizzle chopped onions, garlic, and chillies with oil in a skillet.
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Then, add the drained beans, diced peppers, and the herbs. Cook for 15 minutes, stirring occasionally.
Cut out the pastry sheet into 18cm x 7.5cm (7" x 3") rectangles and place one spoon of filling over one half of each rectangle.
Wet the edges of the pastry. Then, fold the empty half of the pastry over the other to form a square.
Now, use a fork to seal and crimp the pastry edges together, and then brush the patty with a little oil.
Bake the patties at 200°C (400°F) for 25 minutes until puffy and crusty.
Finally, let the pastries cool down on a wire rack and enjoy them warm or cold.