This is a popular snack among the Sri Lankans. Its freely available in food outlets. But it’s the best when its home made. Try it yourself and your kids will be asking for more.
Dough
Ingredients
9 ozs plain flour
2 ozs margarine
½ tsp salt
Cold water.
Method
Put the flour, margarine and salt into a bowl.
Use your finger tips to rub the margarine into the flour until you have a mixture that resembles coarse breadcrumbs.
Add enough cold water little at a time and make the dough.
Knead well for about 5 minutes.
Cover and keep to rest for about 1 hour.
Fish Filling
Ingredients
250g fish boiled and mashed.
500g boiled potato mashed.
¼ tsp mustard seeds
1 tsp garlic paste.
½ tsp ginger paste.
Few curry leaves (optional).
½ a big onion chopped.
2 green chillies chopped.
½ tsp chillie powder
½ tsp pepper powder.
¼ tsp turmeric powder.
1 tsp salt.
Method
Heat oil in a pan and add mustard seeds. When it starts cracking add ginger garlic paste and curry leaves and mix for 2 minutes.
Add onion and green chillies and mix for 5 minutes.
Add the mashed fish, chillie powder, pepper powder, turmeric powder and salt and mix for 3 minutes.
Add the mashed potato and mix well.
Taste the filling and if you need more salt you can add some.
Leave to cool.
Making the patty
Knead the pastry again.
Make a ball of a lime size from the dough.
Put flour onto the surface and roll it thin.
Put flour to a patty mould.
Spread the dough on top of it.
Put filling onto one side of the mould.
Fold the mould into two and press it tight.
Keep it on a buttered tray.
Continue with the rest of the patties.
Heat the oven to 200C for 10 minutes.
Apply egg yolk mixed with little yellow colouring with a pastry brash.
Bake for 20 minutes till its brown in colour.
Note
If you do not have a patty mould roll the lime sized ball put filling to one side fold into two and keep a mug upside down and cut it.
Press the sides using a fork so it will look like a frill design.
Without baking you can deep fry the patty if you wish.
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