Fish roll

Name: Fish roll
Total time: 6600 s
Cuisine: Nigerian
Ingredients: 3 and half cups all-purpose flour; 125 g cold butter; 2 big sized smoked fish; Ice cold water; 1/2 small sized nutmeg; 1 pinch salt; 1 large egg; Half teaspoon vinegar; I tsp baking powder; I half cut of big green bell pepper; 2 scotch bonnet pepper; 1 medium sized onion; 1 medium sized carrot; 1 cooking spoon vegetable oil; Seasoning and salt; 1 tablespoon curry powder

Cookingwithseki @cookingwithseki

Abuja

This is one of the best fish roll recipes you would come across and it is usually one of my kids best school snack. So sit back, relax and learn! #backtoschool

Cookingwithseki @cookingwithseki

Abuja

This is one of the best fish roll recipes you would come across and it is usually one of my kids best school snack. So sit back, relax and learn! #backtoschool

Saved

Ingredients

1hr 50minutes

3and half cups all-purpose flour
125 gcold butter
2big sized smoked fish
Ice cold water
1/2small sized nutmeg
1 pinchsalt
1large egg
Halfteaspoon vinegar
I tsp baking powder
I half cut of big green bell pepper
2scotch bonnet pepper
1medium sized onion
1medium sized carrot
1cooking spoon vegetable oil
Seasoning and salt
1 tablespooncurry powder

Saved

Steps

1hr 50minutes

1

Shred the vegetables and set aside
2

Debone the smoked fish and shred
3

In a clean pan, add the vegetable oil then pour in the onion and fry for 10seconds
4

Pour in the rest of the sliced vegetables
5

Add some salt and seasoning and curry powder, and stirfry for four minutes.
6

Add the shredded smoked fish and stir to mix.
7

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.
8

Stir fry for 4 minutes and put down
9

The fish filling must be completely cold before adding it to the dough
10

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
11

Pour the flour in a deep bowl then add the salt, baking powder, and grated nut Meg
12

Sift to properly mix the ingredients into the flour
13

Add the Butter in tiny cold sizes. And use a hand pastry mixer to mix in the cold butter with the flour.
14

Mix the vinegar and the egg together in a small bowl and make sure it remains cold.
15

Add the egg and vinegar mix to the dough and mix in with a fork or hand pastry mixer.
16

Now add the ice cold water to the flour to form a strong dough.
17

Do not over mix the dough at this point. But wrap in a cling film and put in the fridge to rest for 10minutes.
18

Then bring out and roll out and cut to square sizes.
19

Add the filling and close up the roll using egg and pastry brush
20

When done with the wrapping, eggwash and put in the oven
21

Bake for 20minutes and apply another eggwash
22

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