Baked Fish Pastéis

Name: Baked Fish Pastéis
Prep time: 50 min
Cook time: 25 min
Total time: 95 min
Yield: 12
Cuisine: Angola
Ingredients: 350 g wheat flour; 150 ml water; 60 g unsalted butter; 4 g salt; 350 g raw boneless hake fillets; 100 g onion; 150 g tomatoes; 15 g olive oil; 10 g parsley; 50 g shelled egg

These small fish turnovers are a homemade baked adaptation. They are part of the Lusophone-influenced small preparations in the repertoire.

Ingredients

350 g wheat flour
150 ml water
60 g unsalted butter
4 g salt
350 g raw boneless hake fillets
100 g onion
150 g tomatoes
15 g olive oil
10 g parsley
50 g shelled egg

Preparation

Mix flour, butter, 2 g salt, and water to form a soft dough. Cover and let rest for 20 minutes in the refrigerator.

Sauté the onion in oil for 5 minutes, add the tomato, then the fish. Cook until opaque and reaches 63 °C internal temperature. Add the parsley and the remaining 2 g salt. Crumble and let cool.

Preheat the oven to 190 °C. Roll out the dough and cut out 12 regular discs.

Fill without overfilling, fold, and seal the edges with a fork. Brush with beaten egg for glazing.

Bake for about 25 minutes until the pastry is golden and the filling is hot. This version is baked, without deep frying.