Sieve the flour in a bowl add the dry ingredients and mix into Sandy texture

Make a well in the middle pour egg, flavour and water mix into soft dough

Return to a floured table knead until smooth.free from sticking cover and allow to prove in a warm place

Cut off the head of the fish season and spices and cook with little water

Remove from heat fillet and flake place a sauce pan on fire add veg oil and diced onions and allow to sweat.

Add fillet fish season and sir continuously add a little pepper remove from heat and allow to cool.

Knock back the dough place on lightly greased table and roll the dough flat with a rolling pin.

Egg wet the edges place the fillings on one side of the dough fold a roll to form a long tube

Cut into desire sizes using thread dip the edges in whisk egg

Dip fry in a moderate hot oil until cooked and golden brown in colour.