Haitian Chicken Pâté Puffs - cooking recipe

Ingredients

1 habanero peppers or 1 scotch bonnet pepper
cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 lb ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
14 ounces frozen puff pastry, thawed
1 large egg
1 tablespoon water

Preparation

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; saute 3 minutes or until tender, stirring frequently.
Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits.
Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
Preheat oven to 400\u00b0F.
Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface.
Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. 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.
Brush top with egg wash; arrange 1 inch apart on a baking sheet.
Bake at 400\u00b0F for 20 minutes or until puffed and golden brown.