Patties (Deep fried pastries) - Guest
There's a reason why Sri Lankan Fish Patties (Fish Empanadas) are legendary. A slightly spicy, savory, scrumptious filling encased in a flaky and buttery crust, these fish pastries are PERFECT for game-day snacking, for breakfast or tea-time snacking, or for entertaining. You can use your choice of protein for the filling or make it vegetarian. They are easy to make and freeze well for later too!
Recipe
Ingredients for dough:
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup margarine
1/2 lime
1 1/4 cups cold water, or as needed
In a medium bowl, stir together the flour and salt. Rub margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Add lime juice. Add water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Mean while make the filling. There many options for this. You can follow Filling for Cutlets or Patties or follow the recipe below.
Ingredients for filling:
1/2 lb potatoes boiled and skins removed
1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
1 onion chopped
1 tbsp vegetable oil
1/2 tsp of curry powder
1/2 tsp of chillie powder
sprig of curry leaves (optional)
salt
pepper
Make filling: (for vegetarian recipe)
Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
Make filling: (for fish recipe)
Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.
Now make the patties. Dust some flour on a board and roll out the dough to about 1/8 inch thickness. Cut circles with a pastry cutter, or a can. Spoon some of the filling onto the center, and then fold into half-moon shapes. Wet the edges with a bit of water and seal edges by pressing with the folk. Deep fry till golden brown and serve hot.
Recipe by,
Guest
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