Fish and Veggie Pastries

  • Difficulty: Medium
  • 45 minutes
  • 6 servings

Warm, crunchy, and with a delicious filling, cooking these pastries might seem like a no-brainer. They’re filled with perch fillet, cooked with a mix of veggies like onion and bell pepper. You can make them in well under 1 hour, so they’re a good option even if you’re in a hurry.

Ingredients Needed for Fish and Veggie Pastries

1 tablespoon vegetable oil
1 onion, chopped
0.5 green bell pepper, chopped
½ red bell pepper, chopped
10 ounces of nile perch fillet, chopped
salt
pepper
1 sheet of puff pastry, thawed
2 egg yolks, whisked
2 teaspoons of black sesame seeds

How to Cook Fish and Veggie Pastries

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion, bell peppers, and cook for 1-2 minutes.
  3. Add the fish and give it a good stir.
  4. Season with salt, pepper, and cook for 2-3 minutes.
  5. Divide the puff pastry into 2 inches (5 cm) long squares.
  6. Add around 2 teaspoons of fish mixture over each pastry square. Fold into triangles and secure the filling by pressing with a fork.
  7. Brush the pastries with whisked egg and sprinkle some sesame seeds on top.
  8. Line a baking tray with parchment paper and lay the pastries over it.
  9. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.

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