Salt Fish and Bake
Ingredients
The Bake
-
3
cups
flour
-
4
tablespoons
shortening or butter
-
2 ½
teaspoons
baking powder
-
3
tablespoons
sugar
-
1 ¼
teaspoons
salt
-
1
cup
water or more
The Salt Fish Filling
-
2
tablespoons
cooking oil
-
½
pound
salt fish
-
½
medium
onion, diced
-
2
teaspoons
minced garlic
-
1
teaspoon
thyme
-
½
teaspoon
smoked paprika
-
½
teaspoon
white pepper
-
1-2
pieces
green onions, chopped
-
2-3
tablespoons
parsley
-
2-3
pieces
tomatoes, diced
-
½
teaspoon
hot sauce or pepper, adjust to taste
-
½
teaspoon
bouillon powder, optional
Instructions
- Soak the salt fish in water overnight or for several days, changing the water multiple times.
- In a skillet, heat oil and sauté onions, garlic, thyme, and paprika for 2-3 minutes.
- Add tomatoes and cook for an additional 3 minutes, then mix in hot pepper and white pepper.
- Cook for about 5 minutes, adding water as needed, then add the salt fish and cook for another 5 minutes.
- Remove from heat and let cool; this can be prepared a day in advance.
- In a large bowl, whisk together flour, sugar, baking powder, and salt; then add shortening or butter.
- Stir in water until the mixture holds together, then knead for about a minute and let rest for 15-20 minutes.
- Divide the dough into 10-12 pieces and flatten each to ½ inch thick, or roll out and cut into desired shapes.
- Heat oil in a saucepan to 350°F and fry the dough pieces until golden brown, about 3-5 minutes.
- Remove and drain on paper towels, then split in half and fill with the salt fish mixture. Serve warm.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
376
Total fat
13g
Total carbohydrates
56g
Total protein
6g
Sodium
537mg
Cholesterol
0mg
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