MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pastels (Fried Fish Pies)
Categories: Pastry, Chilies, Seafood, Herbs, Vegetables
Yield: 24 servings

1 3/4 c Flour
1 lg Egg; lightly beaten
2 tb Oil; more for frying
2 cl Garlic; rough chopped
1 md Yellow onion; fine chopped
1 Habañero or Scotch bonnet
- chile; stemmed, seeded,
- minced
8 oz White fish
4 Sprigs parsley; fine
- chopped
2 Leaves basil; fine chopped
2 Sprigs cilantro; fine
- chopped
Salt & fresh ground pepper

Combine flour, egg, and 6 tbsp. water in a bowl and stir
until dough begins to form into a shaggy mass; transfer
dough to a work surface and knead until all flour is
absorbed and dough is smooth, about 6 minutes. Wrap
dough in plastic wrap and let sit for 1 hour. Meanwhile,
heat oil in a 2 qt. saucepan over medium-high heat; add
garlic, onion, and chile, and cook, stirring, until
soft, about 5 minutes. Remove from heat and transfer to
a bowl. Stir in fish, parsley, cilantro, basil, and salt
and pepper; set filling aside.

Using a rolling pin, roll dough into a 1/8"-thick
circle; using a 3" round cutter, cut out about 24
circles from dough. Place about 1 tsp. filling in the
center of a dough circle, and using your finger, wet the
edge of half the circle; close circle over filling to
create a half moon and press on the edges to seal. Using
a fork, crimp edges to close; repeat with remaining
filling and dough circles.

Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat
over medium-high heat until a deep fry thermometer reads
350ºF/175ºC. Working in batches, fry pies until golden
brown and filling is cooked through, about 6 minutes.

Transfer pies to parchment paper to drain; serve hot
with kaani sauce.

Yield: makes about 2 dozen

By: Penny De Los Santos

RECIPE FROM: https://www.saveur.com

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