The BEST Bacalao (Salted Cod) Pasties

Pastry:D3275375-AC08-4D19-9F34-0B1D2D44CE69

  • 300 g + flour
  • 300 g cold butter
  • 150 g cheese (optional)

Filling:

  • 2 fillets defrosted ready to cook bacalao (saled cod)
  • 5 -8.s Sage leaves
  • 3 Tbsp thyme
  • 700 ml milk
  • 4 mids size potatoes
  • 1 onion
  • 3 Cloves of garlic
  • 100 g butter
  • 3/4 Cup flour
  • salt + pepper
  • 1 egg beaten
  • Peas and steamed carrots to serve

Directions:

  1. Make a ruff puff pastry and chill in the fridge or freezer.
  2. Remove any bones, fins or skin from the cod and then place in a pot along with the milk, sage, thyme, salt and pepper them bring to a simmer – DO NOT BOIL – and simmer until the fish is soft.
  3. While the fish is simmering peel the potatoes, cut them in half then very thinly slice them width wise and boil in some water until soft then drain.
  4. Dice the onion and garlic the caramelised in a little olive oil.
  5. Drain the fish though a sieve – keeping the milk for later – remove the sage leaves sand any small bones and skin from the fish then mix with soft potatoes and the caramelised onion.
  6. Melt the butter in a pan and add the flour whisking it in so there’s no lumps, then still whisking over the heat slowly add the milk leftover from the fish and bring the mixture to a boil.
  7. Mix in about 3/4 of the sauce into the fish mixture and set aside.
  8. Preheat the oven to GM 4 and line a tray with grease-proof paper.
  9. Roll the pastry out to a about a meter long and 20-25cm wide – then spoon the fish filling down the centre.
  10. Brush the sides of pastry with beaten egg and fold up around the filling then press down the two ends.
  11. Using a sharp knife cut the roll into 12cm strips then using an egg flipper lift the strips up and place them onto the prepared tray.
  12. Brush the strips with more egg and bake for about 20-30 minutes or until golden.
  13. Serve with steamed carrots and peas. Enjoy!

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