Fish Patties (Sri Lankan Fish Empanadas)
Fish Patties (Patis) are Sri Lankan-style Fish Empanadas loaded with spicy filling made with canned fish and potatoes encased in a flaky buttery homemade crust, perfect as a tea-time snack, a party food, or picnic snack.
Servings: 6 to 12
Ingredients
For the Dough
- 200 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50 g unsalted butter chilled and cubed
- 100 ml cold water adjust as needed
- 1 yolk from 1 large egg cold
For the Fish Filling
- 2 tbsp cooking oil
- 1 tbsp garlic finely chopped
- 1/2 tbsp ginger finely chopped
- 5 curry leaves finely chopped, optional
- 2- inch pandan leaves optional
- 2 green chiles finely chopped
- 1/2 medium onion finely chopped
- 3 tbsp leeks finely chopped
- 1/4 tsp ground black pepper
- 1/2 tsp chili powder
- 1/4 tsp salt or to taste
- 300 g canned mackerel
- 300 g potato boiled, coarsely mashed
- 1 tbsp lemon/lime juice
Instructions
Make the Dough
- Ingredients for making the Dough.
- Place the flour, salt, and baking powder together in a bowl. Whisk to combine well.
- Add the butter and rub it into the flour using your fingers until the flour-butter mix resembles coarse crumbs. (See the blog post for the food processor instructions)
- Mix half of the ice water with the egg yolk. Whisk to combine. Add the water-yolk mix and use a fork or your fingers to distribute the liquid through the flour.
- The dough should come together to make a pliable dough that’s not sticky. If it still seems too dry, dip your fingers in the ice water and then knead the dough with your wet hands. Lightly dust the surface and knead the dough for about 5 minutes until smooth.
- Form a dough ball then wrap it in plastic wrap and refrigerate for at least an hour. You can also make the dough the day before. If it is too chilled, let the dough soften slightly at room temperature.
Make the Filling
- Make sure to drain before using. If you’re using cooked fresh fish, remove the bones.
- Boil the potatoes and then mash them into rough chunks with a fork.
- Heat oil in a pan over medium-high heat. Add the garlic, ginger, curry leaves, pandan, and green chilies and saute for about 1 minute. Next, saute chopped onion and leeks until they have softened. Add the spices and mix well with the onion mixture.
- Now, add the fish. Break the fish into smaller pieces and saute until dry. Then, add the mashed potatoes and mix well. Remove from the heat. Add the lemon/lime juice and mix well. Let the mix cool down. (Remove the pandan leaf if used)
Assembly
- Lightly dust the surface and roll out the cool dough on a lightly floured smooth surface.
- Cut into circles about 8 to 10cm in diameter using a ring cutter or small bowl. Re-roll the scraps and cut more pastry circles. You should get approximately 10 to 12 circles. Alternatively, divide into 10 to 12 small balls of dough and roll into individual circles.
- Take one dough circle, and with a rolling pin, flatten it out slightly at the edges to create a slightly bigger circle. Place filling (about 2 tbsp) on the circle.
- Apply some water along the edge of one-half of the circle. Carefully fold the other half over the filling toward the moistened edge and press down with your fingers to form a seal along the edge.Use a fork to crimp the edges.
- Transfer the patties to a lightly oiled plate and cover with a plastic wrap. Repeat with the rest of the wrappers.
To Fry
- Heat enough oil, and deep fry the patties in batches until golden brown. Do not overcrowd the pan. Place the fried patties on paper towels to drain the excess oil.