Coconut fish patty with a saffron crust
original post: http://greedygirlcooks.blogspot.com/2015/02/coconut-fish-patty-in-saffron-crust.html
Ingredients
The filling:
3 fish filets
½ teaspoon salt (to season fish)
¼ teaspoon black pepper (to season fish)
2 tablespoon oil
1 small tomato
1 small onion
¼ cup scallion
1 tablespoon ground allspice
½ teaspoon hot pepper
1 teaspoon thyme
¾ cup coconut milk
¼ cup crackers (crumbs)
½ teaspoon Sugar
¼ teaspoon Black pepper
½ teaspoon Salt (or more to taste)
The crust Dry:
2 cup flour
½ teaspoon baking powder
3 teaspoon sugar
1 teaspoon salt
½ cup shortening
½ cup cold butter
Wet:
1 large pinch of saffron
1/3 cup water
½ teaspoon vinegar
1 egg
½ tsp salt
1 tsp sugar
Instructions
For the crust:
- Place the saffron in the 1/3 cup of hot/warm water
- Allow the saffon to bloom in the warm water set aside to get to room temp
- Once its at room temp you can also place it in the freezer or refrigerator to get cold
- Once the saffon liquid is cold combine it with the other wet ingredients
- Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
- Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
- Cover with a plastic wrap and refrigerate for at least 30 minutes
- Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
- Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
- Store in the refrigerator wrapped in plastic while you make the filling.
For the filling:
- Slice the fish filet into cubes and season with black pepper and salt
- Crush the crackers into crumbs
- Chop the onions, tomatoes, scallions, thyme, and hot pepper
- Heat the oil in a pan and sauté the veggies add the fish sauté and cover to allow the fish to cook
- Once the fish begins to fall apart add the coconut milk, salt, sugar and black pepper and crackers
- Cover and allow to simmer
- Set aside to completely cool before adding to the patty crust.
To assemble:
- The dough makes eight patties
- Preheat the oven to 375 degrees
- Cut the dough in half and roll into a rectangular shape (about 10” by 22”) (for 4 patties)
- Spoon two to three tablespoons of filling equidistant from each other on one half of the dough
- Fold over the other half of the dough and gently press down removing any trapped air
- Seal the edges and cut into four
- Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
- Poke a hole on top with a fork for steam to escape while cooking
- Place on a lined baking sheet and bake for 20 to 30 minutes
Greedy Tips:
- I think Ive been stuffing my patties too much, even though I love a meaty patty. Next week I'm going to go a little less heavy on the filling. But you are free to go as heavy or as light as you want.
- I made the crust from the night before and made the patties the next day. The dough was super cold and it yielded a very flaky crust because the butter did not melt.
- Make sure to remove all the excess liquid from the fish before cooking it.
- As far as the saffron, it gives the crust a very earthy flavor, however I mainly used it as a natural coloring. Its quite expensive, so if you cant find saffron, just use a few drops of yellow food coloring in the 1/3 cup of cold water.