Bermudian Masnica Delight

Ingredients

In this Bermudian adaptation of Ogulinska masnica, we incorporate local Bermuda onions and salted codfish, which are staple ingredients in Bermudian cuisine. These additions infuse the dish with the unique flavors and textures of Bermuda, creating a delightful fusion of Croatian and Bermudian culinary traditions. We alse have the original recipe for Ogulinska masnica, so you can check it out.

• 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) ice water 1/4 cup (60ml) ice water
• 1 large Bermuda onion, finely chopped 1 large Bermuda onion, finely chopped
• 1 cup (150g) salted codfish, soaked and flaked 1 cup (150g) salted codfish, soaked and flaked
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, sauté the Bermuda onion until translucent. Add the salted codfish and cook for an additional 5 minutes, stirring occasionally.
4. 4.
   Add the parsley, thyme leaves, black pepper, paprika, garlic powder, onion powder, dried oregano, dried basil, and dried thyme to the skillet. Stir well to combine and cook for another 2 minutes. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle. Cut the dough into smaller rectangles, approximately 10x15cm (4x6 inches).
7. 7.
   Spoon a generous amount of the cooled filling onto one half of each rectangle. Fold the other half of the dough over the filling and press the edges together to seal.
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastries are golden brown.
9. 9.
   Remove from the oven and let the Bermudian Masnica Delight cool for a few minutes before serving.

Treat your ingredients with care...

• Salted codfish — Soak the salted codfish in cold water for at least 24 hours, changing the water every 4-6 hours. This will help remove excess salt and rehydrate the fish, making it suitable for the recipe.

Tips & Tricks

• If you can't find salted codfish, you can substitute it with fresh cod or another firm white fish.
• Serve the Bermudian Masnica Delight with a side of mixed greens for a refreshing contrast.
• Feel free to add a dash of hot sauce or chili flakes to the filling for an extra kick of heat.
• Make sure the butter is cold when incorporating it into the dough to achieve a flaky pastry texture.
• For a vegetarian version, replace the salted codfish with sautéed mushrooms or grilled vegetables.

Serving advice

Serve the Bermudian Masnica Delight warm as an appetizer or main course. Pair it with a fresh salad or a side of roasted vegetables for a complete meal.

Presentation advice

Arrange the Bermudian Masnica Delight on a platter, garnished with fresh herbs such as parsley or thyme. The golden-brown pastries will be visually appealing and inviting.