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Pastéis de peixe (fish pastries): recipe illustration
Appetizers & nibbles

Pastéis de peixe (fish pastries)

Crisp little turnovers filled with flaked fish, potato and fragrant onion. Much loved in Luanda by the ocean, they are eaten hot, often with a spicy sauce.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the potatoes, peeled and cut into chunks, in salted boiling water for 15 minutes, then drain and roughly mash them.
  2. Meanwhile, poach the fish fillet in salted simmering water for 6 to 8 minutes. Drain, remove the bones and flake the flesh with a fork.
  3. Sauté the sliced onion and garlic in the oil until golden. Add the diced tomato and cook for 5 minutes.
  4. Mix the fish, mashed potato, tomato mixture, paprika, lemon juice and chopped parsley. Adjust the seasoning and let it cool.
  5. Preheat the oven to 200 °C (400 °F). Cut out discs of pastry about 10 cm (4 in) wide.
  6. Place a spoonful of filling on each disc, fold over, seal the edges and brush with beaten egg.
  7. Bake for 20 to 25 minutes until a nice golden colour. Serve warm with the hot sauce.

Variations and tips

Cod version. Use desalted, poached salt cod instead of white fish, which is very traditional.

Using what's easy to find. Store-bought puff pastry works very well here.

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Original Ecomely recipe.