Appetizer: United States – U.S. Virgin Islands — Caribbean United States Territories – Saltfish Pate

Serving Size: 8

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) saltfish (salted cod), rinsed and desalted (see step 1)
- 2 tbsp (30 ml) vegetable oil (for sauté)
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 1 medium green bell pepper, finely chopped, about 4 oz (115 g)
- 3 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1 small scotch bonnet pepper, seeded and minced, approx. 10 g (optional; wear gloves) — or 1/4 tsp (1 g) scotch bonnet paste
- 2 cloves garlic, minced, about 6 g
- 1 tbsp (15 ml) fresh thyme leaves, chopped (or 1 tsp / 1 g dried)
- 1/2 tsp (1 g) ground pimento (allspice)
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh parsley
- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt, plus more to taste for the filling if needed
- 6 tbsp (85 g) cold vegetable shortening, cubed (traditional for flaky fried pastry)
- 3 tbsp (42 g) cold unsalted butter, cubed (for flavor)
- 3/4 cup (180 ml) cold water, plus more if needed
- 1 large egg, beaten, about 50 g (for sealing/glaze)
- Vegetable oil for deep frying — about 4 cups (950 ml) or enough to fill a heavy pot 2–3 inches (5–7 cm)
- Optional for serving: hot pepper sauce or lime wedges (no measurement)

Instructions

Short Description:
Crisp, golden fried pastry pockets filled with seasoned desalted saltfish (salted cod), scallion, thyme, and a touch of scotch bonnet heat — a classic U.S. Virgin Islands party starter.

Regional Notes:
The U.S. Virgin Islands version uses local aromatics (scallion, fresh thyme) and pimento/allspice in the filling, and the pastry is deep-fried rather than baked, giving a crisp, slightly oily exterior and tender layered interior distinct from other Caribbean paté/patty styles.

1. Desalt the saltfish: place the saltfish in a large bowl and cover with cold water. For best flavor, soak 8–12 hours in the refrigerator, changing the water once or twice. For a quick method, put the saltfish in a pot, cover with water, bring to a boil, reduce heat and simmer 10–15 minutes, then drain and rinse. Either method should remove excess salt; taste a small flake and adjust further if needed.
2. Flake and prepare the fish: remove skin and any bones, then flake the saltfish into small pieces with forks. Drain well and set aside.
3. Make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add onion and bell pepper and sauté 3–4 minutes until softened. Add garlic, scallions, and minced scotch bonnet and cook 1–2 minutes until fragrant (reduce pepper quantity or omit if you prefer mild). Stir in thyme, ground pimento (allspice), and black pepper.
4. Add saltfish to skillet and sauté 3–4 minutes to combine and dry slightly. Remove from heat, stir in lime juice and parsley, and taste — add a pinch of salt only if necessary. Transfer filling to a bowl and cool to room temperature.
5. Make the pastry dough: in a large bowl combine 3 cups (360 g) flour, 1 tsp (4 g) baking powder, and 1/2 tsp (3 g) salt. Work in cold vegetable shortening (6 tbsp / 85 g) and cold butter (3 tbsp / 42 g) with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
6. Add cold water 1/4 cup (60 ml) at a time, mixing until a soft but not sticky dough forms. You may not need all the water; dough should be smooth and hold together. Bring into a ball, flatten to a disk, wrap and chill in the refrigerator 20–30 minutes.
7. Shape patties: divide chilled dough into 12–16 equal pieces (for 12 patties, approx. 1.5–2 oz / 45–55 g dough each). On a lightly floured surface, roll each piece into a 4–5 inch (10–12 cm) circle about 1/8 inch (3 mm) thick.
8. Fill and seal: spoon about 1–2 tbsp (15–30 ml) of cooled saltfish filling onto one half of each circle, leaving an edge. Brush the exposed pastry edge with beaten egg, fold the dough over to form a half-moon, and press edges to seal. Crimp with a fork or twist edge decoratively. Brush each paté lightly with beaten egg.
9. Heat oil for frying to 350°F (175°C). Use a candy/deep-fry thermometer or test by dropping a small piece of dough — it should sizzle and brown slowly. Fry patties in batches, careful not to overcrowd, turning as needed, until deep golden and crisp, about 3–4 minutes per side.
10. Drain and serve: remove patties with a slotted spoon and drain on paper towels for a minute. Serve hot or warm as an appetizer with hot pepper sauce or lime wedges.