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Puff Pastry with Marinated Portuguese SardinesReceitas Da Felicidade! 🔺🌶️🐟 Spicy Tuna And Cheese Puff Pastry This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry. This recipe is definitely a company dish although I occasionally make it just for the family.

Alright, don’t linger, let’s course of action this 🐟fish puff pastry🐟 formula with 8 materials which are absolutely easy to receive, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for 🐟FISH PUFF PASTRY🐟:

1. Take of chicken breast 1/2 kg (boil and shred)
2. Take 1 cup milk
3. You need 100 g for unsalted butter
4. Take for plain flour 2 tbs (heeped)
5. You need - green chillies 4 (chopped optional)
6. Make ready puff pastry 2 sheets (puff pastry bought from shop)
7. Prepare to taste - salt & freshly ground black pepper
8. Prepare for egg beaten 1 (for brush the pastry)

So, if you're in a hurry, and you want to make a pizza, use it instead of dough. This delicious fish pie has a crisp, pastry top which makes it different to a traditional fish pie which is topped with mashed potato. Trim off the edges of the pastry. Dampen the rim of the pie dish with water and stick the trimmings around the edge of the dish.

🐟FISH PUFF PASTRY🐟 step by step:

1. Boil the breast pieces and shred it and keep aside.
2. In a pan melt the butter and add the onions and make them transparent.
3. Then add the flour cook on low to medium flame for 1 minute, then add green chillies, salt, freshly ground black pepper, milk keep stirring and make a lump free thick sauce now add the boiled chicken mix well and let it cool down completely.
4. #Making_the_Puff #Pastry_Fish: - - 1- Dust some flour on your working station. Using a rolling pin, roll your puff pastry. - - 2- Shape the puff pastry into a fish (using a cardboard or paper shape that you made). we need 2 fish shapes (one for the bottom and one for the top). - - 3- take the first puff pastry shape place the baking tray & put ur filling. - - 4- Brush the sides of the pastry with egg wash.
5. 5- Place the second fish shaped pastry on top. Seal the edges by pressing with your finger tips. - - 6- Brush the top of the pastry with the egg wash. - - 7- Using the tip of a knife, make a design that looks like fish scales. Also, use a pepper corn for the fish eye. - if u same like mine get the small bottle lid cut round shape and than half put top of the fish. - - 8- Bake in a pre-heated oven (390 F / 200 C) for around 20 minutes or until the puff pastry becomes dark golden brown.

Braid the pastry on the fish, one side at a time. Close the edges applying pressure on them. Gently unfold onto a lightly floured surface and, with a floured rolling pin, roll. My mum kept the format of a folded up pastry shell, but instead made a more classic béchamel sauce with fish and eggs. I have reverted to the original pie, but with brown rice instead of tapioca.

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