You can’t have a plate of short eats without the iconic half-moon-shaped Fish Patties. The magic of a good patty lies in the contrast between the buttery, flaky, melt-in-your-mouth pastry and the spicy, peppery fish filling inside. Making the pastry from scratch is easier than you think!
Ingredients
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For the dough: 2 cups flour, 100g cold butter (cubed), 1/2 tsp salt, ice-cold water.
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For the filling: Canned fish (mackerel or tuna), 1 boiled potato, chopped onions, green chilies, crushed black pepper, and lime juice.
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Oil for deep frying.
Method
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Make the filling by tempering the onions and chilies, then mixing in the fish, mashed potato, pepper, and a squeeze of lime.
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Rub the cold butter into the flour with your fingertips until it looks like breadcrumbs. Add ice water a tablespoon at a time until it forms a dough. Chill in the fridge for 30 minutes.
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Roll out the dough thinly and cut into circles using a cutter or a cup.
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Place a spoonful of filling in the center of each circle, fold it over into a half-moon shape, and crimp the edges tightly with a fork.
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Deep fry on medium heat until the pastry puffs up and turns golden brown.
The secret to a super flaky pastry is temperature. Keep your butter and water ice-cold, and try not to overwork the dough with warm hands!
