Caribbean Meat-Filled Pastries

These flavorful appetizers are derived from Caribbean patties, which are dough pastries filled with a spicy and sweet meat mixture.


  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) masa harina (instant corn masa mix)
  • 1 1/2 tsp (7 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) chilled butter
  • 2   eggs, separated
  • 3/4 cup (175 mL) ice-cold water
    Filling & Sauce
  • 1   medium onion, chopped
  • 2   serrano peppers, seeded and chopped
  • 3   large garlic cloves, pressed
  • 4 oz (125 g) bulk pork sausage
  • 1/3 cup (75 mL) dried pineapple, diced
  • 1/4 cup (50 mL) pimiento-stuffed green olives, sliced
  • 1/4 cup (50 mL) toasted plus 2 tablespoons (30 mL) untoasted pine nuts, divided
  • 2 tbsp (30 mL) prepared chutney
  • 1 cup (250 mL) sour cream
  • 1 tsp (5 mL) plus 1 tbsp (15 mL) curry powder
  • 1/4 tsp (1 mL) salt


  1. Preheat oven to 400°F. Combine flour, masa harina, sugar and salt in Stainless (6-qt.) Mixing Bowl. Cut in butter using Pastry Blender until mixture resembles coarse crumbs. Whisk egg yolks and water in Easy Read Measuring Cup; slowly stir into flour mixture, mixing until dough forms into a ball. (Add additional water, 1 tablespoon at a time, if necessary.) Form dough into 6-inch disk and wrap tightly; refrigerate while preparing filling.

  2. In (10-in.) Skillet, cook onion, peppers and garlic over medium-high heat 1-2 minutes or until tender. Place half of the pepper mixture into Small Batter Bowl; set aside for sauce. Add sausage to Skillet; cook and stir 3-5 minutes or until no longer pink, breaking into crumbles using Mix 'N Chop. Combine sausage mixture, pineapple, olives, 1/4 cup toasted pine nuts and chutney in Classic Batter Bowl.

  3. Cut dough in half and roll out to within 1 inch of edge of well-floured Large Grooved Cutting Board. Without pressing plunger, cut out nine circles using Cut-N-Seal®. (Gather and roll scraps, if necessary.) Transfer circles to sheet of Parchment Paper. Repeat with remaining dough. Scoop filling onto dough with Small Scoop. Fold dough in half. Position Cut-N-Seal® over edge; press down to seal. Arrange pastries on Large Round Stone with Handles; brush with egg whites. Chop 2 tablespoons untoasted pine nuts; sprinkle over pastries. Bake 20-25 minutes or until golden. Remove from oven.

  4. For sauce, add sour cream, curry powder and salt to pepper mixture in Small Batter Bowl. Serve with pastries.


  • 18  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 4 g, Sodium 260 mg, Fiber less than 1 g

Cook's Tips:

Masa harina is finely ground cornmeal that is used to make tortillas.

If desired, two jalapeño peppers, seeded and chopped, can be substituted for the serranos.

Golden raisins can be substituted for the dried pineapple, if desired.

If desired, a 16.3-ounce package of eight grand-size flaky biscuits can be substituted for the homemade dough. Split biscuits in half horizontally. Roll out lightly to flatten and fill evenly with filling to make 16 pastries. Brush with egg white and sprinkle with chopped pine nuts. Bake 12-14 minutes or until tops are golden.

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