Fish Patties

FOR THE PASTRY
2 1/2 cups flour
1/2 tsp salt
1/4 tsp baking powder
2 tbs curry podwer
1 stick butter (cut into small pieces)
2 tsp lime juice
3/4 cold water


FOR THE FILLING
1 1lb salt fish
1 green pepper chopped
2 large tomatoes chopped
1 onion chopped
5 galic cloves chopped
3 scallions chopped
2 sprigs fresh thyme
4 tbs vegetable oil

Make pastry by combining all the dry indgredients in a large bowl. Add the butter, using a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. Add the cold water mixed with the lime gradually, tossing the mixture with a fork until a ball is formed. Knead the dough a few times. Break dough into two pieces, wrap in plastic and chill in the refrigertor until ready to use.

For the filling, soak salt fish overnight and then boil in fresh water until tender. Drain and flake the fish. In a large sauce pan heat oil. Add pepper, onion, garlic and scallion saute for 5 minutes. Add tomatoes and cook for an aditional 3 minutes. Add salt fish, thyme salt and pepper. Cover pot and simmer for 5 minutes. Set aside and let cool.

Preheat oven at 400 degrees. Roll the dough on a lightly floured surface to a rectangle. With a floured 4 inch cutter, cut 9 rounds. Spread a tablespoonful or more of the fish mixture over one side of the dough, leaving at least 1/2 inch border on the outside edge. using your finger or pastry brush, paint water around the border. Fold the otherside of the dough over and lightly press with a floured fork around the edges of the patty. Transfer patty onto a cookie sheet and reapeat the process with the remaining dough. Brush the top of each patty with egg wash (1 egg beaten with 1 teaspoon water) and bake for 20 mintues or until patties are golden in color.

NB: Salt fish can be brought boneless and skinless in order to eliminate some of the work.