Haitian Chicken Pâté Puffs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup carrots shredded
• 1 teaspoon apple cider vinegar 
• 1 large eggs 
• 1 tablespoon parsley fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 2 teaspoons garlic minced
• 1 tablespoon spring onion chopped
• 0.5 pound ground chicken 
• 0.1 teaspoon ground cloves 
• 1  scotch bonnet peppers 
• 2 teaspoons juice of lime fresh
• 0.1 teaspoon grating nutmeg whole grated
• 14 ounce puff pastry frozen thawed (such as Dufour)
• 0.3 teaspoon salt 
• 2 teaspoons tomato paste 
• 1 tablespoon water 
• 0.3 cup onion yellow chopped

Equipment

• food processor
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add minced habanero, onion, and garlic to pan; saut 3 minutes or until tender, stirring frequently.
4. Add chicken; cook 5 minutes or until browned, stirring to crumble.
5. Add carrot; cook 2 minutes.
6. Add tomato paste; cook 1 minute, stirring constantly.
7. Add lime juice and vinegar, scraping pan to loosen browned bits.
8. Add green onions and next 6 ingredients (through nutmeg); stir well.
9. Remove from heat; cool mixture to room temperature.
10. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
11. Preheat oven to 40
12. Roll puff pastry into a 15 x 12inch rectangle on a lightly floured surface.
13. Cut puff pastry into 20 (3-inch) squares.
14. Combine egg and water, stirring with a whisk.
15. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork.
16. Brush top with egg wash; arrange 1 inch apart on a baking sheet.
17. Bake at 400 for 20 minutes or until puffed and golden brown.