Malawian-style Flaons de Morella

Ingredients

In this Malawian adaptation of the Spanish Flaons de Morella, we incorporate traditional Malawian ingredients to give the dish a local twist. The original Spanish recipe typically uses ingredients like cheese, eggs, and sugar. However, in this Malawian version, we replace the cheese with a local Malawian cheese called "chambo," which adds a unique flavor profile. Additionally, we incorporate local spices and herbs to enhance the Malawian taste. We alse have the original recipe for Flaons de Morella, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 cup (150g) cooked chambo fish, flaked 1 cup (150g) cooked chambo fish, flaked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the flaked chambo fish, chopped onion, minced garlic, paprika, cumin, coriander, chili powder, salt, and pepper. Mix well to ensure the spices are evenly distributed.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut out circles or squares of about 4 inches in diameter.
6. 6.
   Place a spoonful of the fish filling in the center of each pastry shape. Fold the pastry over to form a half-moon shape and seal the edges by pressing them together with a fork.
7. 7.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
8. 8.
   Bake the pastries in the preheated oven for 20-25 minutes, or until golden brown and crispy.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Chambo fish — Ensure the fish is cooked and flaked before incorporating it into the filling. Remove any bones and skin for a smoother texture.

Tips & Tricks

• If chambo fish is not available, you can substitute it with another firm white fish like tilapia or catfish.
• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the Malawian-style Flaons de Morella with a side of tomato chutney or hot sauce for an extra burst of flavor.
• Make sure the butter for the pastry is cold and cubed to achieve a flaky texture.
• If the pastry becomes too soft while working with it, refrigerate it for a few minutes to firm it up.

Serving advice

Serve the Malawian-style Flaons de Morella warm as an appetizer or main course. They pair well with a fresh green salad or steamed vegetables.

Presentation advice

Arrange the pastries on a platter, garnished with fresh herbs like cilantro or parsley. Sprinkle a pinch of paprika on top for an added pop of color.