Salt Cod Turnovers

Yield: 10 pies

Preparation time is 1 hours, 24 hours refrigeration, cooking time 60 minutes

Ingredients

• 4 ounces dried salted Pacific longline Cod (110grams)
• 1 medium yellow onion, peeled and chopped
• 2 small Russet potatoes, scrubbed but not peeled
• 1 small garlic clove, peeled and chopped
• 1 tablespoon olive oil – (15ml)
• 1 tablespoon unsalted butter – (15ml)
• ¼ cup milk or light cream   – (60ml)
• Freshly ground black pepper
• 1 tablespoon chives – (15ml)

Pastry

• 500 grams sifted all-purpose flour
• 1/2 teaspoon salt
• 150 grams of unsalted butter – chilled
• 200 ml of ice-cold water
• 1 egg – for wash
• 1 quart peanut or vegetable oil for deep fat frying

Directions

1. Place salted cod into a large bowl of cold water, cover and place in fridge.  Soak for 24 hours and water must be changed at least 4 times to draw out the excess salt.  Drain the cod, rinse and drain well again.
2. Once code had soak for 24 hours, using a fork pull the cod away into small shreds and put aside. Discard of the skin and bones.
3. Boil the potatoes until they are tender – for 35-40 minutes – in enough water to cover.
4. In a skillet melt butter and oil.  Add onion and garlic and sauté for 5 minutes until the onions are glassy.  Cover the skillet, reduce the heat and allow the garlic and onion to continue to cook for another 10 minutes.  Add cod to mixture, stir and cover.  Cook over low heat for 20 minutes.
5. When the potatoes are tender, drain, peel and mash them with the milk and ground pepper.  Stir the cod mixture into the potatoes. Add chives and salt if needed.  Set aside while you make pastry.
6. Combine all pastry ingredients in a large bowl and knead until smooth – approximately 20 min. Wrap in plastic wrap and let rest in fridge for 1 hour.
7. Lightly flour your rolling surface and rolling pin.  Shape pastry into a ball and roll it out into 1/8 inch thick.  Cut 4 inch round circles in the pastry.
8. Place ¼ cup of cod/potato mixture on the lower half of each pasty circle.  Use egg wash to moisten the edges of the turnover and fold them, crimping the edges with fork to seal.
9. Using a large deep skillet, heat oil to it reaches 375°F.  Deep fry two pies at a time for about 4 to 5 minutes or until they are golden brown.  Drain on paper towel season with salt and pepper.
10. If you prefer not to fry, these pies can be baked in a 425°F oven for 20-25 minutes.
11. Serve slightly warm