Senegalese Pasties

safraani's Note:

Out of the Dutch Allerhande magazine

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Serves: 20

Yield: 20.0 pastries

• 350 g self raising flour
• 25 g butter
• 1 egg
• 200 ml milk
• 250 g fish fillets
• 1 leek , sliced
• 1 garlic clove
• 1 bay leaf
• oil , for basting and (for deep frying)

Directions:

1. make a dough out of the flour, butter, egg and milk.
2. Knead and then let rest for approximately 10 minutes.
3. place the remaining ingredients (except the oil) in a saucepan with a little salt and pepper. Bring to boil and cook on a gentle heat.
4. Roll out the pastry onto a surface basted with oil.
5. cut out pieces approximately 6x8 cm.
6. Place 1 tbsp of the filling in each square.
7. Fold the pastry over and press together with a fork sealing the edges.
8. Heat a pan with a layer of oil for deep frying.
9. Fry the pastries one by one for approx 5 min or until light brown turning occasionally.