Haitian Pate Kòde (Chicken & Hot Dog) Crispy, flaky, and full of flavor — real Haitian street food vibes 🔥 Dough • 5 cups all-purpose flour • 1 stick (½ cup) shortening • 2–3 tbsp cold butter • 2 cups warm water (add more if needed) • 1 tsp chicken bouillon • 1 tbsp salt (or more to taste) • 1 tsp Haitian epis Mix epis, salt, and bouillon into warm water until dissolved (water should taste salty). Add shortening and butter to flour, rub until crumbly. Add seasoned water slowly, knead 5–10 mins, rest 30 mins. Chicken • 2 chicken breasts • 1–2 tbsp lime juice • 1 tsp vinegar • 1 tsp Old Bay • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp salt • ½ tsp black pepper • 1 tsp Badia complete seasoning • 1–2 tbsp oil Clean chicken with lime & vinegar, pat dry, season, then fry in oil until golden. Shred and set aside. Filling • 2 or more hot dogs, sliced • 1–2 tsp tomato paste (or ketchup) • 1 tsp Haitian epis • 2–3 tbsp water • ½ green bell pepper, finely chopped • 2–3 shallots, chopped • Hot sauce, onion & garlic powder, salt to taste In the same pan, brown hot dogs. Add tomato paste, cook it down, then add epis and a splash of water. Add shallots and green pepper, sauté. Add chicken back in, season to taste, and cook a few minutes. Let cool completely. Assemble Roll dough thin, cut circles, fill, fold, and seal with a fork. Fry Fry at 350°F for 3–5 mins per side until golden. Drain on a rack to keep them crispy. Serve with pikliz and avocado 🇭🇹 Crispy outside, juicy inside — Real Food. Real Flavor. Caribbean to the Core. #patekod#patekoden#haitiancuisinen#haitianfoodn#foodi - @eveyeatz