Haitian patty is called in Haitian Creole "pate" (pronounced pah-tey) derived from the French word "patisserie" and consists of delicate, flakey puff pastry surrounding some sort of filling. There is a great emphasis on producing delicate layers.
The most typical fillings in Haitian Patties are ground beef, ground chicken, salted cod (bacalao), smoked herring, and ground turkey. The beef and chicken fillings are seasoned with garlic, thyme, a pinch of cloves, and scotch bonnet peppers. The cod patties (morue) are filled with finely flaked salted cod that has been rehydrated and seasoned with spices and scotch bonnet peppers
Like most pastries, Haitian patties are best when they are fresh out of the oven in the morning, making them an ideal choice for a breakfast on the go, especially if you're one who prefers something savory for breakfast over something sweet.
There are two main shapes to take into account with Haitian patties that usually denote the two most popular fillings: beef patties (and sometimes chicken) are square while cod patties (and sometimes herring) are triangular.