Fish pastries

Name: Fish pastries - Artemisa F.
Ingredients: Ingredients: 600; 700 g mackerel fillet; 1 package of frozen pastry for pies (1 kg puff pastry); 3 boiled eggs; a handful of parsley; juice from 1/2 lemon; salt and pepper.

Over - Fish pastries by Artemisa F. - Recipia

Sometimes I make these pastries when I feel like cooking something with fish, but I don't want to complicate things. The recipe is straightforward, doesn't require expensive ingredients, and doesn't take up the whole afternoon. I usually prepare them when I have puff pastry in the freezer and find fresh mackerel at the fish market. They are quite filling and turn out well in the oven even without much experience. Quick Info Total time: about 1 hour (depends on how quickly you fillet the fish and how fast the oven heats up) Preparation time: 25-30 minutes Baking time: 30 minutes Servings: 20-24 pastries (depending on how big you make them) Difficulty: medium (only filleting and assembling might take some effort) Recipe type: appetizer, snack Ingredients 600-700 g mackerel fillet (if you can't find fillets, you need to make them from a whole fish) 1 package of frozen pastry for pastries (approx. 1 kg puff pastry) 3 hard-boiled eggs A handful of fresh parsley Juice from 1/2 lemon Salt and pepper to taste 1 raw egg for brushing Poppy seeds, sesame, or flax seeds for decoration (optional) Preparation method 1. Fillet the mackerel if you have a whole fish. You need a sharp, flexible knife and a stable cutting board (I put a damp towel under it to prevent slipping). Cut along the belly, remove the intestines, wash well under cold water, then pat dry with paper. Place the fish with the spine facing you, make a cut behind the head until you reach the bone, then cut gently along the spine towards the tail. For the bones, place the fillet skin-side down and cut along the center line without piercing the skin. 2. Cut the fish into smaller pieces and lightly brown it in a little oil in a pan over medium heat. I let it cook until it changes color and is no longer raw, but I don't overcook it. 3. After it cools a bit, mash the fish with a fork in a bowl. 4. Peel the boiled eggs and cut them into small cubes. 5. Finely chop the parsley. 6. Mix the fish, eggs, and parsley in a bowl. Season with salt and pepper to taste. Drizzle with the juice from half a lemon. 7. Unroll the puff pastry, let it thaw a bit if frozen, then roll it out gently if it's too thick. Cut squares of about 8x8 cm. 8. On each square of pastry, place a tablespoon of filling. 9. Fold the pastries, bringing the corners over each other or folding like an envelope. Press the edges with a fork to seal. 10. Place the pastries on a baking tray lined with parchment paper, leaving enough space between them. 11. Brush each package with beaten egg. 12. Sprinkle poppy seeds, sesame, or flax seeds on top, as preferred. 13. Bake in a preheated oven at 200°C for about 30 minutes, until golden. 14. Let them cool slightly before serving. Why I make the recipe often It's one of the simplest fish pastry options I can prepare without much planning ahead. It's suitable when I want something filling and easy to share. They also taste good cold the next day, and the ingredients are accessible. Tips and variations Tips If you don't have experience filleting, you can ask at the market or fish shop to prepare the fish for you. Don't overcook the fish in the pan, so it stays juicy. After taking the pastries out of the oven, let them sit a bit in the tray so they don't break when you move them. Substitutions You can use another firm-fleshed fish (herring or sprat). Canned fish doesn't have the same taste, but it works in a pinch. If you don't have parsley, dill works just as well, but gives a different flavor. The seeds for decoration are optional. They can be omitted or replaced with whatever you have at home. Variations You can add finely chopped green onions to the filling. For an extra flavor boost, you can sprinkle a bit of sweet paprika. You can make smaller or larger pastries, depending on how much dough you have. Serving ideas They can be served warm or at room temperature, as a snack or appetizer. They are great for picnics or packed lunches, as they don't leak and don't dry out immediately. You can serve them alongside a green salad. Frequently asked questions 1. Can I use frozen mackerel? Yes, if you thaw it completely and dry it well before cooking. It shouldn't leave water in the pan. 2. What do I do if I don't have time to fillet the fish? I use ready-made fillets or ask at the fish shop to have it filleted. That works too. 3. Can the baked pastries be frozen? Yes, but the texture changes a bit upon reheating. It's better to consume them within 1-2 days. 4. What can I use to brush the pastries if I don't have an egg? You can use a little milk, but the final color will be paler. 5. Does the puff pastry need to be rolled thinner? If it's already thin and even, there's no need. If it seems thick, I roll it out with a rolling pin just enough so it doesn't become too thin and tear. Nutritional values Approximately, for a medium-sized pastry: Calories: approx. 120-150 kcal Protein: 6-7 g Fat: 7-8 g Carbohydrates: 8-10 g These values may vary depending on the thickness of the dough, how much filling each has, and the type of fish used. Puff pastry is high in calories, so the pastries are filling. Storage and reheating The pastries stay good in the fridge for 1-2 days in a well-sealed container. They maintain their texture if reheated quickly in the oven (180°C, 5-7 minutes). I don't recommend using the microwave, as they become soft and lose their appearance. They don't stay crispy for long, so it's best to consume them on the day they are made.

Fish pastries

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