Street Food

Pastéis de Peixe (Fried Fish Pastries)

The Quirky Foodster Team

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Ingredients

300 g (10 oz) white fish fillet, cooked and flaked
1 (1) small onion, finely chopped
1 (1) tomato, finely chopped
1 tbsp (1 tbsp) chopped parsley
250 g (2 cups) flour
1 (1) egg
150 ml (2/3 cup) water
1 tsp (1 tsp) salt
Oil for frying

Method

Mix the flaked fish with onion, tomato and parsley to make the filling; season with salt.
Combine the flour, egg, water and remaining salt to form a smooth, firm dough.
Roll the dough thin and cut into circles about 10cm across.
Place a spoonful of filling on each circle, fold over into a half-moon, and press the edges to seal firmly.
Heat the oil to 175°C (345°F) and fry the pastries for 3-4 minutes per side until deep golden.
Drain on paper towels and serve hot.

Introduction: A Portuguese-influenced street snack, these crisp fried pastries filled with seasoned fish are sold hot from market stalls across Bissau, a favourite quick bite for those on the move.

Cultural Background: A Portuguese-influenced street snack, these crisp fried pastries filled with seasoned fish are sold hot from market stalls across Bissau, a favourite quick bite for those on the move.

Tips: Seal the edges firmly with a fork to prevent the filling from leaking out during frying.

Variations: Shrimp or shredded chicken can replace the fish filling. Not authentic as a vegetarian dish; fish filling is central to the recipe.

Storage: Refrigerate uncooked pastries for up to 1 day; cooked ones are best eaten fresh.

Reheating: Reheat in a hot oven for 8-10 minutes to restore crispness; avoid the microwave.

Nutrition: Approx. 240 kcal, 12g protein, 10g fat, 26g carbohydrate per serving.

FAQs:

Q: Can these be baked instead of fried?

A: Yes, brush with oil and bake at 200°C (400°F) for 20 minutes, though the texture will be less crisp.

Q: Can I freeze uncooked pastries?

A: Yes, freeze on a tray then transfer to a bag; fry from frozen, adding a minute or two to the cooking time.