JAMAICAN-STYLE SALTFISH PATTIES home-cured fish healthy tasty sal

Jamaican-style saltfish patties
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INGREDIENTS:
(for the filling)
250g white fish of your choice, skinned and boned (approx. 2 large fillets); 1 lime; 200g salt; 1 (bell) pepper; 2-3 scallions (green onions/spring onions) chopped; two white (Irish) potatoes, peeled, chopped and cooked for 10 minutes until tender); 1 teaspoon of coarsely ground black pepper; 1 teaspoon of dried thyme; 1 teaspoon of smoked paprika; ½ teaspoon of garlic powder/ginger powder/chilli (optional/additional flavours); handful of chopped herbs (parsley/100g of coconut cream; 2 tablespoons of ketchup.
(for the pastry)
500g (4 cups) of plain or all-purpose flour;
250g of vegetable lard (Trex brand is good) or butter or margarine or a mixture;
1 heaped teaspoon of turmeric; 1 teaspoon of salt; 1 teaspoon of white sugar; 160ml cold water.
Preheat your oven to 200 degrees fan/220 conventional/425F.
Method:
1. Wash your fish with the lime, rinse with water and dry thoroughly.
2. Place half of the salt into a dish and then place the fish fillets on top. Cover with the rest of the salt. Leave covered in a cool place over night.
3. Then rinse off the salt under running water. Then place in a bowl of hand hot water, wash gently and rinse. Do this 2-3 times. You can taste the fish at this stage to see if it is to your liking. The handhot water will also have part cooked the fish. Drain the fish.
4. Place the fish into a clean bowl and mix with the other filling ingredients, flaking the fish as you mix it together. Set aside and make the pastry.
5. Place your flour, turmeric, salt and sugar into a roomy bowl. Add your fat and, keeping the pieces of fat quite large, rub gently into the flour. Do not rub in finely. This is how you often make what is called flaky pastry or rough puff pastry.
6. Gradually add your water and mix in with a fork. You may not need all of the water and you may need a little more, depending on your flour. Then gently bring together with your hands until a ball of dough is formed.
7. Roll out your pastry into an oblong shape onto a floured board. Now fold one edge into the middle and then the other edge into the middle, to form an envelope. Turn your pastry around 90 degrees and repeat the process at least three times. This will help to create a flaky texture once cooked. Then leave the pastry to rest for 30 minutes.
8. When ready to bake your patties, heat the oven again. Roll out your pastry block to around a 4mm thickness - not too thin and not too thick. Using a small plate or saucer, cut out circles. In total, you should get 8-10, depending on the size of your saucer. You could also use a round biscuit/cookie cutter to make mini patties (they will look like empanadas).
9. Using a pastry brush, wet the edges of the pastry discs with water and fill with the filling. Do not overfill them! Seal the edges and prick the edges with a fork to seal them.
10. Bake in the oven for 15-20 minutes. Enjoy!

[@earthq3945]

Wonderful video, beautiful music!

[@MsAmatkins]

Thank you so much for your lovely comment!

[@MsAmatkins]

For more of our music, check out my other channel, dedicated to the saxophone which I play: th-cam.com/channels/NGSuCmwFqSUVc2wpjJt8uw.html

[@adeoke3086]

Really nice video. No unnecessary talking about how to make it just get down to making it. I followed your recipe for my whole family and they loved it.

[@MsAmatkins]

Thank you soooo much for your comments! Yes, we try to make the videos all about the food and not about us! However, you can check out our music videos if you want to see what we look like!
Please feel free to suggest any types of dishes you’d like to see featured here and we’ll try our best to do a healthy but tasty version of it.
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[@ritestylecookingtv3448]

I know a guy about 3 years ago who was baking saltfish pizzas.I love saltfish.