“Patis - පැටිස් “ as called in local tongue in Sri Lanka or known as pasties , famous snack, filled with authentic flavours. You can find them in small street food stands or in refined restaurants. This Sri Lankan delicacy satisfies any savoury craving, and the stuffing can be anything from meat to fish or just vegetables which goes along with vegan & vegetarian alike. Traditionally made by deep frying but oven baked version also as delicious as authentic version and healthier as well.
For the dough
500g all-purpose flour
300g butter cold butter cubed
3/4 tsp. salt
3/4 cup cold milk or water (milk make it tastier)
1 tbsp. Sugar
1 egg to egg wash
For the filling
400g cooked fish/meat/canned fish (For vegetarian version , substitute fish/meat with chickpeas or any veg)
300g/3 medium potatoes or sweet potatoes steamed
1/3 cups green peas or grated carrot (optional)
1 medium onion chopped
2 cloves of garlic finely chopped
2 green chilies finely chopped (remove seeds if you can’t handle the heat) (optional)
A handful of curry leaves finely chopped (optional)
½ tsp. turmeric powder
1 tsp. curry powder (optional)
1 tsp. black pepper
1/2 tsp. chilli powder (optional)
Salt to taste
2 tbsp. vegetable oil/coconut oil
Make the Filling
Steam potatoes/sweet potatoes and mash into small chunks.
Break down the canned/cooked fish or meat into small chunks and set aside. ( if use fresh fish or meat boil or steam them with salt, pepper and turmeric blend)
Place a fry pan over medium heat and add oil or butter.
When oil is hot enough, add the chopped garlic, onion chilies and curry leaves and let them fry for a minute. Let the aromatics release.
Add turmeric, pepper and chilly and other spices if use.
Add the fish chunks into the pan and mix well and toss it for couple minutes
Then add green peas, carrots or any other veggies to the pan and mix well
Add salt to taste.
At last, add mashed potatoes and mix until everything is properly incorporated.
Then take the pan out of heat and let cool
Make the dough
In stand mixer or food processor mix flour, salt, sugar and butter until lightly combined for few minutes.
Then add cold milk or cold water little by little.
When mixture reached to crumbed consistency stop the mixer/food processor. Do not over knead the dough.
Use hand to make it to a dough. Dough should not be sticky. But crumbly.
If the environment is warm and if the dough is not going to use immediately keep it in refrigerate,
This will ensure that you can stretch the dough easily. Otherwise, the dough is very elastic and would curl back when you try to roll out.
Preheat oven to 200 C and line a flat baking tray with parchment paper and set aside.
Take the dough out and divide into small dough balls, about the size of small ping pong balls roll until 3-4 mm thick. Use a 3-inch cookie cutter or any round object to cut circles.
This dough will make 20 – 22 large patties make about 20 large pasties. (Smaller the circle more pasties you get)
Then place a spoonful of mixture in the centre and fold to seal edges. (Use a tiny bit of water as glue)
Use a fork to seal the edges or crimp the edge.
If You use a dumpling maker : Place the rolled circle inside the dumpling maker then place spoonful of mixture, then fold the dumpling maker and remove the excess dough. You’ll get nicely sealed pasty.
Place pasties on the prepared tray with reasonably apart, and wash with lightly beaten egg.
Freeze them if you want to bake later – To freeze, place patties in airtight container, separated with baking sheets to stop them sticking and freeze.
Bake 20 -25 minutes at 200C or until golden brown.
Let cool on wire rack and serve with sweet chilly or any preferred sauce.