Shred the vegetables and set aside

Debone the smoked fish and shred

In a clean pan, add the vegetable oil then pour in the onion and fry for 10seconds

Pour in the rest of the sliced vegetables

Add some salt and seasoning and curry powder, and stirfry for four minutes.

Add the shredded smoked fish and stir to mix.

Taste for seasoning and make sure the seasoning it’s not overly too much as this might affect the finished product and make it too salty.

Stir fry for 4 minutes and put down

The fish filling must be completely cold before adding it to the dough

For the dough……
In other for the dough to be flaky and crunchy, the dough must remain cold from beginning to ending until you get it into the oven

Pour the flour in a deep bowl then add the salt, baking powder, and grated nut Meg

Sift to properly mix the ingredients into the flour

Add the Butter in tiny cold sizes. And use a hand pastry mixer to mix in the cold butter with the flour.

Mix the vinegar and the egg together in a small bowl and make sure it remains cold.

Add the egg and vinegar mix to the dough and mix in with a fork or hand pastry mixer.

Now add the ice cold water to the flour to form a strong dough.

Do not over mix the dough at this point. But wrap in a cling film and put in the fridge to rest for 10minutes.

Then bring out and roll out and cut to square sizes.

Add the filling and close up the roll using egg and pastry brush

When done with the wrapping, eggwash and put in the oven

Bake for 20minutes and apply another eggwash

Keep an eye on it and bake until crunchy and slightly brown.