Pastéis De Bacalhau – Portuguese Cod Pies

• The stockfish should soak for at least 24 hours and the water should be changed at least 3 times.

*Zubereitung*

• Put on a tall saucepan with water. Peel and quarter the potatoes. Put the watered stockfish with the potatoes in the pot and simmer for 20 minutes.
• In the meantime, peel the garlic cloves and cut them into large pieces. Rinse the parsley, pat dry and chop finely.
• Skin the stockfish and remove the bones. Put the potatoes, stockfish and garlic through the meat grinder, mixing them well.
• Now mix the mixture well again in a mixing bowl, add a little pepper and parsley and mix in one egg at a time. Depending on the consistency, leave out one egg or add another egg / yolk. Should result in a mass that is not too moist and can still be shaped well. Try if you need a pinch of salt (which was not the case with me).
• Heat the oil up to approx. 130 ° C, you can also test it well with a wooden spoon ... as soon as you hold the wooden spoon handle clean and it forms bubbles along the handle, the oil is hot enough.
• Form cams with two tablespoons and add to the oil. As soon as the cams are golden brown, remove them and let them drain on kitchen paper.
• You can shape and deep-fry the cams directly, or shape them beforehand, put them on baking paper and put them in the freezer for an hour and then deep-fry them.
• Since the recipe makes about 50 pieces, I frozen half of them. First freeze individually on baking paper, next to each other, then stow and freeze in a can or freezer bag. Can then be taken out and fried fresh if necessary.
• Is very suitable for festivities, parties, buffets, picnics and also as a small snack when traveling. You can enjoy the pies warm and cold! 😉
• Bon appetit !!! Bom Apetite !!!