bohemianwanderer – Golden, flaky cod pastries combine a buttery homemade dough with a savory seafood filling for a satisfying meal or snack. The recipe can be prepared by deep-frying for extra crispness or baking for a lighter finish, making it suitable for different cooking preferences.
The dough starts with 325 grams of plain flour mixed with one teaspoon of baking powder and half a teaspoon of salt. These ingredients provide the structure needed for a tender yet sturdy pastry.
Next, add four tablespoons, or 60 grams, of softened butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Stir in one beaten egg before gradually adding about 120 millilitres of water. Mix until a smooth dough forms, then cover the bowl and allow the dough to rest at room temperature for approximately 20 minutes.
While the dough rests, prepare the flavorful fish filling. Heat two tablespoons of vegetable oil in a frying pan over medium heat before adding one finely minced onion, one minced garlic clove, and half a chopped green pepper.
Cook the vegetables for two to three minutes until the onion becomes translucent and the pepper begins to soften. Stir in one teaspoon of tomato puree before adding 225 grams of cooked and flaked cod.
Complete the filling by adding one tablespoon of chopped capers, one teaspoon of chopped fresh thyme, one tablespoon of finely chopped flat-leaf parsley, and season with salt and freshly ground black pepper.
Cook the mixture for another three to four minutes until everything combines evenly. Remove the pan from the heat and allow the filling to cool completely before assembling the pastries.
Fry or Bake the Pastries Until Perfectly Golden
Lightly flour a work surface before rolling the rested dough to approximately three millimetres thick. Cut the dough into circles measuring between 10 and 12 centimetres using a pastry cutter or a small bowl.
Place a spoonful of the cooled cod filling into the centre of each dough round. Fold each circle into a half-moon shape before pressing the edges firmly together with a fork to seal.
For the traditional preparation, heat between 700 and 950 millilitres of vegetable oil in a deep frying pan to approximately 180 degrees Celsius.
If a thermometer is unavailable, test the oil by dropping in a small piece of dough. Properly heated oil will cause the dough to rise immediately while producing steady bubbles without burning.
Fry the pastries in small batches to prevent overcrowding. Cook each side for two to three minutes until the pastry develops a crisp, evenly golden exterior.
Transfer the finished pastries onto paper towels using a slotted spoon. The paper absorbs excess oil while preserving the crisp texture.
Alternatively, bake the pastries for a lighter version. Preheat the oven to 190 degrees Celsius, or 170 degrees Celsius for fan-assisted ovens.
Arrange the filled pastries on a baking tray lined with baking paper. Brush the tops lightly with beaten egg or vegetable oil before baking.
Bake the pastries for 20 to 25 minutes until they become golden brown and crisp. The baked version delivers a lighter texture while maintaining the rich seafood filling.
Serve the pastries warm to enjoy the contrast between the flaky crust and the savory cod mixture. The combination of tender fish, aromatic herbs, capers, and buttery pastry creates a satisfying dish suitable as an appetizer, snack, or main course alongside a fresh salad or your favorite dipping sauce.
