It is Carnival time again here in this lovely twin island country of Trinidad and Tobago, where it is fete, after fete, after fete and from Sunday to Tuesday the young children, teenagers and adults hit the street to parade their various costumes to the beat of soca music; but besides the merriment is the local food and drinks on display for the revelers and the general public to buy.
I would like to share one of this countries finest carnival dish, the Carnival Fish Pies.
CARNIVAL FISH PIES
1 lb. boneless fish fillets, steamed
Salt and freshly ground black pepper
1 tsp hot pepper sauce
1 tsp fresh lime juice
1/2 cup finely chopped mixed herbs, (parsley, thyme, chadon beni, chives)
1 large potato, peeled, boiled and crushed
2 large cloves garlic, minced
Oil for frying
Salt and Black pepper.
Flake fish and remove bones, add all other ingredients and mix well, Taste and adjust seasoning.
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 tbs. shortening
Make the dough by combining flour, with baking powder, salt and shortening. Add water to make a soft but pliable and non sticky dough. Knead into a ball and let rest Divide dough into 10 pieces, and roll each piece into a ball. Rest for 5 minutes.
Roll each piece of dough into a 5 inch circle, place about 2 tablespoons of the filling
Onto the lower portion of the circle, and bring the upper portion over lower portion to cover in a half moon shape. Seal and continue until all the dough and filling is used up.
Heat oil in a frying pan and shallow fry pies until golden brown. Drain and serve with chadon beni pesto.