Recipe by Jérémie Jean-Baptiste

Martinican Meat Patties


Preliminary preparation

Shortcrust pastry:

  • 250 g flour
  • 125 g butter
  • 1 egg
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • Pinch of salt
  • Pinch of pepper

Gluten- and lactose-free shortcrust pastry 

  • 250 g gluten-free flour
  • 125 g margarine
  • Splash of cold water
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • Pinch of salt
  • Pinch of pepper


  • Mix all pastry ingredients in a large bowl or food processor.



Meat filling:

  • 135 g ground meat (beef, veal, pork)
  • 1/2 carrot
  • 1/2 onion
  • 1/2 bell pepper
  • 125 ml vegetable or beef stock
  • 1 teaspoon graines à roussir spice blend (mustard seeds, fenugreek seeds, cumin seeds)
  • 1 garlic clove
  • Salt, pepper, olive oil
  • Optional: chili pepper



  • Dice all the vegetables. Fry the carrot, then the bell pepper, then the onion. Add the graines à roussir spice blend, then the meat. Season, then add the minced garlic and finish cooking with the stock.

Assembly and cooking: 

  • Roll out the dough until thin. Cut the dough into circles using a cookie cutter or an inverted glass. You should have about 28 circles, which will yield 14 patties.
  • Any remaining dough can be frozen and used for another recipe.
  • Beat an egg to use for an egg wash.
  • Fill a small bowl with water. Dip one side of a dough circle in the water, then place 1/2 teaspoon of filling on the same side.
  • Place another dough circle on top and seal the two circles together using a fork.
  • Place the patties on a parchment-lined baking sheet.
  • Brush the egg wash on the patties. Cook the patties in a 380° F oven for 10 to 15 minutes.
  • Serve warm or cold.
  • The patties can be frozen. To thaw, place them in a 350° F oven for 8 minutes, then let cool before serving.
  • Serve as a snack or appetizer with a salad.

Enjoy your lunch!

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