FRIED PASTRIES WITH SEAFOOD

Makes 24

FISH OR PRAWN FILLING

250 gm boneless white fish fillets or 200gm cook prawn (shrimp) peeled and deveined

2 tablespoons finely chopped flat leaf (Italian) parsley

1 tablespoon finely chopped spring onion

1 garlic clove , crushed

1/2 teaspoon of paprika

1/4 teaspoon of ground cumin

pinch of cayenne pepper

1 tablespoon of lemon juice

1 tablespoon of olive oil

6 sheet of filo pastry (Antonio brand)

1 egg white lightly beaten

Canola oil for deep frying ( alternatively you can glaze the pastries with egg white and bake)

3 tablespoons of castor sugar

1/8 teaspoon of cayenne pepper

1 teaspoon of cinnamon

Filling

• Poach the fish gently in water until the fish flakes ( about 4-5 minutes)
• Remove from poaching liquid and cover so the the fish does not dry out as it cools
• When cool , flake the fish into a bowl
• If using prawns cut them into small pieces
• Add parsley, spring onion, garlic, paprika, cumin, cayenne pepper, lemon juice,and olive oil and toss well to mix

Pasty

• Stack 6 sheets of filo pastry on a cutting board and cut across into three evenly sized pieces.
• Keep filo in the fold of a dry tea towel to prevent it from drying out while you work

Assemble

• Take a filo strip
• Place a generous teaspoon on the base of the strip and fold the pastry over, Glaze the edges with egg white and fold the sides inward to begin your roll and then roll the pastry ensuring that the last edge is glazed so it will stick together
• If you are going to bake place on a baking tray covered in baking paper and cover with a towel
• Repeat this until all your pastry strips are used

Baking:

• Glaze and bake in a hot oven for 15 minutes or until browning.

Deep Frying

• Heat oil until a cube of bread dropped in browns within 15 seconds.
• Add pastries so that they are not touching each other and fry until golden.
• Remove and drain on paper towel.

Serve hot with sugar mixed with cayenne and cinnamon sprinkled.

Adapted from Tess Mallo " The Food of Morrocco. A journey for food lovers" Murdoch Books 2008