Smoked Fish and Lime Patties

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Preparation info

  • Difficulty

    Medium

  • Makes

    3–4

    patties, depending on what size you want

Appears in

Caribbean Food Made Easy

Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

Patties are great Caribbean street food, not so very far from a Cornish pasty as an idea – both are meals in a casing you can carry and eat – so you can make patties or a dubbed-up version of a pasty using this recipe. The quantity you make is up to you: four is big enough for lunch for four average people and three enough for three big Cornish appetites.

Ingredients

For the Filling

  • 300 ml (½ pint) milk
  • 250 g (9 oz) smoked haddock
  • 50 g ( oz) butter
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp plain white flour
  • ½ red chilli, deseeded
  • 70 g ( oz) frozen peas
  • zest of 1–2 limes

For the Patty Pastry

  • 225 g (8 oz) plain flour
  • tsp ground turmeric pinch of salt
  • 115 g (4 oz) cold butter, cut into small cubes
  • ½ egg, lightly beaten, to glaze
  • pinch of salt

Method

  • Put the milk and haddock into a wide pan and bring to a simmer. Poach for 5 minutes. Remove the fish from the pan (keep the milk) and flake, discarding any skin and bones. Melt the butter in a frying pan and in it gently cook the onion and garlic until soft. Sprinkle on the flour and stir for a minute or two. Add the warm fish-poaching milk gradually, stirring after each addition to get a smooth sauce. Stir in the chilli and peas. Add lime zest, to taste. Gently fold in the cooked fish and leave to cool completely.
  • Put the flour, turmeric and salt in a bowl and rub in the butter. Add 4–5 tbsp water and mix. Roll into a ball and chill for 30 minutes. Preheat the oven to 200°C/400°F/gas mark 6.
  • Cut the pastry into 3 or 4 pieces, depending on whether you want larger or smaller patties. Roll the first piece out into a large oval about ½ cm (¼ in) thick. Put a quarter of the filling (or a third, if making 3 patties) in the middle, leaving about 4 cm ( in) around the edge. Brush the edge with water. Fold the pastry over lengthways and use a fork to crimp the edges.
  • Prick the patties or pasties with the fork, brush with the beaten egg and cook in the preheated oven for 25 minutes or until nice and golden brown.

Levi’s tip, If making a rough-and-ready Caribbean version of a pasty, put the filling in the middle of the rolled-out pastry, pull the pastry together on top and pinch together to form a ridge from end to end.