Pampilho de Bacalhau (Codfish Pampilho)

Ingredients

• 250g (8.8 oz) salted codfish, soaked and desalted 250g (8.8 oz) salted codfish, soaked and desalted
• 300g (10.6 oz) potatoes, peeled and diced 300g (10.6 oz) potatoes, peeled and diced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pot, bring water to a boil and add the soaked and desalted codfish. Cook for 10 minutes, then remove from heat and drain.
3. 3.
   In the same pot, add the diced potatoes and cook until tender. Drain and set aside.
4. 4.
   In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Flake the cooked codfish into small pieces and add it to the pan with the onions. Cook for a few minutes, stirring occasionally.
6. 6.
   Add the cooked potatoes, paprika, black pepper, nutmeg, and chopped parsley to the pan. Mix well to combine all the ingredients.
7. 7.
   Roll out the puff pastry sheet and cut it into squares of approximately 10x10cm (4x4 inches).
8. 8.
   Place a spoonful of the codfish filling in the center of each pastry square.
9. 9.
   Fold the pastry diagonally to form a triangle and seal the edges by pressing them together with a fork.
10. 10.
    Brush the pastries with beaten egg wash.
11. 11.
    Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
12. 12.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Salted codfish — Soaking and desalting the codfish is crucial to remove excess salt. Rinse the fish thoroughly and soak it in cold water for at least 24 hours, changing the water every 6-8 hours. Taste a small piece to ensure it's not too salty before using.
• Puff pastry — If using store-bought puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the codfish filling before folding it into the pastry.
• Serve the Pampilho de Bacalhau warm as an appetizer or alongside a fresh salad for a complete meal.
• If you prefer a spicier kick, add a pinch of chili flakes to the filling mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different herbs and spices to customize the flavor profile of the Pampilho de Bacalhau.

Serving advice

Serve the Pampilho de Bacalhau as a delightful appetizer or as part of a Portuguese-inspired meal. Pair it with a refreshing green salad or enjoy it on its own for a satisfying snack.

Presentation advice

Arrange the Pampilho de Bacalhau on a platter, allowing the golden brown pastries to showcase their flaky texture. Garnish with a sprig of fresh parsley for an added touch of color.