Algerian fish patties.

Algerian fish patties.

Algerian fish patties.

Algerian fish patties. Easy to prepare, tender pies with fish filling, without the use of yeast and soda.
You can use any filling to your taste. From the specified number of ingredients, 32 pies were obtained.

Ingredients for the dough:

Flour - 320 g
Butter - 65 g
Water - 100 ml.
Salt - 0.5 tsp.

For filling:

Fish fillet - 350 g
Onion - 200 g
Tomato - 300 g
Salt - 1 tsp.
Black pepper - 0.5 tsp.
Paprika - 1 tsp.
Hot pepper - 0.5 tsp.

For lubrication:

Yolk - 1 pc.

Algerian fish patties.

Cooking pies:

1. First, prepare the dough. To do this, pour 320 grams of flour, half a teaspoon of salt and 65 grams of butter into a deep bowl. Stir and mash thoroughly with your hands. It should turn out baby. Add water and knead the dough. Cover it and put it aside for now.

2. For the filling you need scalded tomatoes. Make shallow cuts on the tomatoes and transfer them to a deep bowl, pour cool boiling water over them and leave for a minute. When the peel begins to peel, remove the tomatoes and peel them. Slice into the middle parts.

3. Finely chop the fish fillet and onion.

4. Now pour oil into the pan and heat it. Add onions, fry for a short time. Then put all the fish. Next, tomatoes, salt, black pepper, paprika and hot pepper. Mix everything well, simmer over medium heat. When the moisture evaporates, remove from heat and cool.

5. Divide the dough into convenient parts and roll it into a cake. Cut circles with a diameter of 10 cm. Lay out the filling and fasten the edges. Put the pies on a baking sheet with the seam down, bend the edges to make a crescent.

6. Take the yolk (you can dilute it with a little water) and lubricate the workpieces.

7. Bake in an oven preheated to 200 degrees for 25 minutes.
Enjoy your meal!

Algerian fish patties.

 

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