Recipe
2 cups of vegetable oil for frying
For the Bakes
4 cups of all purpose flour
1 teaspoon instant yeast
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups of water (approx.)
For the Salted Cod
1 pound of salted cod
1 cup of cherry tomatoes, chopped into halves
1 small white onion, chopped small
1 pimento pepper (Trinidad seasoning pepper) optional, chopped
1 thai chili pepper, chopped
1 tablespoon green onions, chopped
1 teaspoon vegetable oil
Directions
To a stand mixer, add the flour, yeast, baking powder, sugar and salt. Mix together.
Start pouring in the water slowly, while mixing. Once the dough has pulled away from the sides of the bowl and the dough is soft but NOT sticky to the touch, turn the mixer off.
Rub the dough with a teaspoon of oil and cover with a damp paper towel for 30 minutes.
Boil your cod in water for about 15-20 minutes. You must remove as much of the salt as possible from it.
Allow it to cool so its easy to handle.
Using a fork or your fingers, shred the cod into very small pieces, removing any bones along the way.
Heat 1 teaspoon of oil in a frying pan.
Add the onions, peppers and tomatoes. Sauté for 2 minutes.
Add in your shredded cod and green onions. Mix well and cook only for 2 minutes.
Remove from the heat and allow to cool.
Heat 2 cups of oil in a deep frying pan to 325 degrees.
Break your dough into small golf size pieces. Roll out onto a floured surface, with a rolling pin into small round disks.
Fill each disk with some of the salted cod mixture.
Wrap the dough back together tightly and press to form a flattened shape.
Fry the filled dough, until the insides is fully cooked, cook 2-3 minutes per side. the side with the seam will take longer to cook. Do not let your oil get hotter than 325. If it getting brown too fast without the insides being fully cooked, lower the heat.
Drain on paper towels. Server while hot!
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Toodles!
Someone was trying to steal my bakes.
As you can see someone was trying to steal my cilantro!
