Smoked fish and lime patties

Ingredients

Instructions

1. Put the milk and haddock in a large pan and bring to a simmer. Poach for
   5 minutes.
2. Remove the fish from the pan (keep the milk) and flake, discarding any skin and bones.
3. Melt the butter in a frying pan and gently cook for onion and garlic until soft. Sprinkle on the flour and stir for
   1-2 minutes. Add the warm fish-poaching milk gradually, stirring after each addition to get a smooth sauce. Stir in the chilli and peas. Add the lime zest, then gently fold in the cooked fish and leave to cool completely.
4. Put the flour, turmeric and salt in a bowl and rub in the cold butter. Add 4-5 tbsp water and mix. Roll into a ball and chill for
   30 minutes. Preheat the oven to 200°C/gas 6.
5. Cut the pastry into 3 or 4 pieces. Roll the first piece out into a large oval about &frac cm thick.
6. Put a quarter of the filling in the middle, leaving about 4 cm around the edge. Brush the edge with water and fold the pastry lengthways. Use a fork to crimp the edges.
7. Prick the patties with a fork, brush with the beaten egg and cook in the oven for
   25 minutes or until golden brown.

Caribbean Food Made Easy