Sri Lankan Fish Patties

Sri Lankan Chicken patties are a popular snack featuring a spiced Tuna/mackerel filling wrapped in a flaky, golden pastry. The filling typically consists of a cooked meat fillling such as fish, chicken and beef mixed with potatoes. The pastry is made from a dough that is deep-fried, becomes crispy and light, creating a perfect contrast with the rich, savoury filling. These savoury treats are beloved for their flavourful, slightly spicy taste and satisfying crunch, making them a popular choice at gatherings, parties, and street food stalls in Sri Lanka. 

Sri Lankan fish patties is a delicious Sri Lankan street food. Though there are many ways of making Fish Patis, this is how I often make them. 

( makes around 30-35)

Ingredients

For the dough

500g all purpose flour
3 tbsp vegetable oil
2 tbsp cold butter
1/4 tsp salt
1/4 tsp lime juice (optional)
Cold water to knead

For the fish filling

200g canned Tuna/ Salmon or any boiled fish
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp crushed pepper
1 tsp chillie powder
2 large boiled potatoes
2 green chillies chopped
1 medium sized onion finely chopped 
2 tbsp oil
curry leaves (optional)

Directions

To make the fish filling:

1. Boil the potatoes, mash them and keep aside. Heat oil in a pan. 
2. When it is hot add the ginger garlic paste, onions, green chillies and curry leaves stirring occasionally. Then add the drained fish/tuna along with chillie powder, turmeric powder, salt and pepper. 
3. Finally add the mashed the potatoes and add it to tuna curry and mix well. Take off flame after 2- 3 minutes of cooking. Let it cool completely. 

To make the dough:

1. Combine all purpose flour and salt in a bowl. Add the vegetable oil and cold butter and rub them well in to the flour until the dough resembles bread crumb texture. 
2. Next add the lime juice and cold water little by little and knead well until you get a smooth dough. The dough should not be too elastic nor too tight.
3. Wrap or cover the dough with cling film and refrigerate for half an hour. 
4. Make lime sized dough balls and let it rest for 10 minutes. 
5. Slightly dust some flour on a surface and roll the dough ball into a circle. (Do not roll it too thin)
6. Dust some flour on the patis mould and place the dough circle. Apply some water on the edges using fingertips. 
7. Put the fish filling and seal the patis very tight. Carefully remove from the mould and gently tighten the edges with finger tips. 
8. Place the patis in a flour dusted tray to avoid sticking. 
9. Heat oil in a pan in medium flame. When the oil is very hot, fry the patis splashing oil on to the surface. Keep flipping to ensure even cooking. 
10. When they are golden in colour, remove from oil and drain in to paper towels.