Pairs well with Pate Kode (Fried Dough Pockets with Savory Fillings)
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Pate Kode (Fried Dough Pockets with Savory Fillings)
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Pate Kode are fried dough pockets popular as street food, typically filled with smoked herring, hot dog, boiled eggs, or shredded chicken mixed with sautéed vegetables and spices. This recipe yields a soft, not too heavy dough with flavorful fillings.
00:30:00 total
Serves 8
medium
Snack
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Ingredients
- all-purpose flour - 3 cups (3 cups, sifted)
- baking powder - 1 tsp (1 teaspoon)
- salt - 2 tsp (2 teaspoons)
- lard or butter - 2 tbsp (2 tablespoons, melted)
- warm water or milk - 1 1/4 cups (1 1/4 cups, warm (heated about 30 seconds in microwave))
- smoked herring - watch the video to see (desalted by soaking overnight with water changes or boiling with water changes, then shredded)
- hot dog - watch the video to see (boiled and roughly chopped)
- boiled eggs - watch the video to see (hard boiled and roughly chopped)
- shredded chicken - watch the video to see (boiled and shredded (optional filling))
- onions - watch the video to see (diced)
- green and/or red peppers - watch the video to see (diced)
- habanero chili - watch the video to see (finely diced, quantity adjusted to taste)
- fresh parsley - watch the video to see (chopped)
- mustard - watch the video to see (optional, added to filling for extra flavor)
- salt and black pepper - watch the video to see (to taste, added to filling)
- epis (Caribbean seasoning) - watch the video to see (added to filling, quantity to taste)
- oil for frying - watch the video to see (enough for deep frying)
Instructions
- Prepare the dough: Sift the flour and mix with baking powder and salt. Make a well in the center and add warm water and melted lard or butter. Knead until soft and form a ball. Wrap in plastic wrap and let rest while preparing filling.
- Desalt and prepare smoked herring: Soak smoked herring in water overnight, changing water 2-3 times, or boil and change water repeatedly until no longer salty. Shred finely and remove larger bones.
- Prepare other fillings: Boil hot dogs and roughly chop. Boil eggs and roughly chop. Boil and shred chicken if using.
- Make the filling mixture: Sauté diced onions, green/red peppers, and habanero chili until softened. Add epis, fresh parsley, salt, black pepper, and mustard (optional). Mix in smoked herring or hot dog or shredded chicken and/or boiled eggs as desired.
- Assemble the Pate Kode: Divide dough into 8 equal balls. Roll each ball into a thin disc. Place a spoonful of filling in the center. Fold the disc over and seal edges firmly with fingers, brushing edges with water or egg wash if needed. Trim excess dough for neatness. Prick both sides with a fork.
- Fry the Pate Kode: Heat oil in a large pan to hot but not smoking. Fry a few Pate Kode at a time until golden brown and cooked through, about 3-5 minutes per side. Drain on paper towels.
- Serve: Serve warm as a snack or meal accompaniment.
