Shall we prepare some codfish pies?<\/p>\n\n\n\n
Shred the codfish<\/a> uncooked and set aside.<\/p>\n\n\n\n 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; saut\u00e9 for 3 minutes.<\/p>\n\n\n\n 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 saut\u00e9 the onion and garlic until translucent.<\/p>\n\n\n\n Add the shredded uncooked codfish and saut\u00e9 for 4 minutes; add the flour.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Make a small hole in the centre of the pastry cover; scratch the cover diagonally with a knife and brush with beaten egg.<\/p>\n\n\n\n Bake the codfish pies in a preheated oven at 200\u00baC for 7 to 10 minutes. The Codfish Pies are ready!<\/p>\n\n\n\n Partnership: Miguel Laffan<\/p>\n\n\n\nREADY TO TASTE GOOD!<\/a><\/u><\/strong><\/h2>\n","protected":false},"featured_media":3761,"template":"","categories":[54,56,38],"colecoes":[318,339,336],"tipos-bacalhau":[238],"class_list":["post-8021","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-spring-summer","category-starters-and-snacks","colecoes-appetisers-and-tidbits","colecoes-family-meals","colecoes-spring-summer","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n