with Cilantro-Lime Aioli
Yield: 25 servings
Prep Time: 2 hours
Cook Time: 30 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Dry Riesling
1 lb halibut
1 tsp pickapepper sauce
1 Tbsp jerk paste
1 tsp lime juice
1/4 cup chopped cilantro
1 lb russet potato
1/4 tsp ground clove
1/2 tsp allspice
Salt and Pepper to taste
2 cup flour
2 tsp baking powder
1 tsp salt
2 oz shortening
1 cup vegetable oil for frying
Preheat an oven to 350°F.
Place the halibut on a sheet pan with 1/2 cup of water or white wine. Bake until cooked through.
Peel and boil the potato until soft. Drain well.
In a mixer, combine the fish, potato, and remaining seasonings. Season to taste with salt and pepper.
Combine the flour, baking powder, salt and shortening in a bowl or mixer and combine well. Drizzle enough water in to form a dough. Wrap the dough in plastic wrap and let sit for 30 minutes. Once it has rested, roll out dough to 1/8 inch thickness, and cut into 3 inch rounds. Eggwash the edges of each round and fill with 1 Tbsp of filling. Fold edges over and seal with a fork.
Heat the oil in a pan, and fry both sides of the pies until golden brown. Serve warm with a Cilantro Lime Aioli.
Pies can be frozen for up to 2 weeks. Thaw well before frying.
1 cup mayonnaise
1 lime, zested and juiced
2 Tbsp chopped cilantro
salt and pepper to taste
dash of Tabasco
Combine ingredients in a bowl.
