Fish pastries

Fish pastries

Filling
1 can Jack mackerel (in water; the oiled one doesn't taste good)
1 big onion
4 green chillies
Curry leaves
200 ~ 300g potatoes
1/2 lime
Salt and pepper to taste


Cover
Deep frozen pie sheets/Puff/ Phyllo.
(The size differ from country to country; I used 12 sheets of 25x15 cm)
1 Egg

0. Thaw the pie sheets/Puff/ Phyllo.
1. Finely chop the onion, curry leaves and chillies.
2. Boil and skin the potatoes and mash them.
3. Drain the water from the fish can and make the fishchunks as well in to small pieces.
4. Mix 1.,2. and 3. and add salt and pepper to taste.
5. Finely add lime juice to the mixure and mix it well. The filling is ready.

6. Cut pie sheets in desired size. You can make any shape you like but the easiest is to make triangle pastries from square pie sheet.
7. Put suitable amount of the filling in the center and glue the cover with egg white. For deco, press the edge together with a tipp of a fork.
8. Place the pastries on a baking sheet with enough space in between.
9. Apply egg yolk on the top.
10. Bake them at 170°C Oven for about 15 mins. (If the top is golden brown it's done)


For fish cutlets, The filling is made in to small balls and covered first with egg and then bread crumbs. Deep fried in oil until it is golden brown.