Codfish Pies
Shall we prepare some Riberalves codfish pies? A delicious recipe for a snack, lunch or as a starter. Ready to taste good!
Ingredients
200g de manteiga
50g de cenoura
50g de rama de aipo
2 cebolas
2 dentes de alho
1 c. sopa de folhas de poejo
1 ovo
175ml leite
175ml natas
700g de massa folhada
sal e pimenta preta q.b.
Preparation
Shall we prepare some codfish pies?
Shred the codfish uncooked and set aside.
Place 50g butter in a pan and add the codfish bones and shreds; cook over medium heat until the bottom of the pan is toasted; add 1 onion cut into julienne strips, the carrot and celery pieces and 1 minced garlic clove; sauté for 3 minutes.
Add milk and cream to the previous mixture and simmer for 30 minutes. Chop the other onion and garlic clove; melt 70g butter in a pan and sauté the onion and garlic until translucent.
Add the shredded uncooked codfish and sauté for 4 minutes; add the flour.
Strain the milk mixture and add 2dl to the shredded codfish; cook until thickened. Season the mixture with salt, black pepper, the vinegar and the pennyroyal leaves; set aside.
Grease 10 pie tins with butter; line with puff pastry; fill to 2/3 of the tin; cover with puff pastry and with the help of a fork press down on the edge of the tin; cut off the excess pastry.
Make a small hole in the centre of the pastry cover; scratch the cover diagonally with a knife and brush with beaten egg.
Bake the codfish pies in a preheated oven at 200ºC for 7 to 10 minutes. The Codfish Pies are ready!
Partnership: Miguel Laffan