Mini Snoek Pies
What to do with leftover snoek? Make pies of course! These little bites are a perfect lunchbox snack for the week ahead after a weekend snoek braai, or as appetisers. Gooseberries are in season in Autumn, so we served these little snoek pies with a homemade gooseberry sauce – just for the Easter long weekend!
Makes 24 mini pies
Prep Time30 minutes
Cooking Time30 minutes
For the Pies:
- 1 large onion, finely cut
- 30ml (2 Tbsp) olive oil
- 2 garlic cloves, finely cut
- 1 baby leek, thinly sliced
- 1 carrot, finely diced
- 500g Food Lover’s Butterflied Snoek, cooked and flaked
- 250ml (1 cup) plain yoghurt
- Zest of 1 lemon
- Salt and pepper, to taste
- 800g (2 rolls) puff pastry
- 15ml (1 Tbsp) milk
- 15ml (1 Tbsp) sesame seeds
For the Gooseberry Sauce:
- 125ml (1/2 cup) gooseberry jam
- 15ml (1 Tbsp) fresh gooseberries, quartered
- 45ml (3 Tbsp) water
For the Pies:
- Heat the oil in a medium size saucepan and sauté the onion until slightly translucent. Add the garlic, leeks and carrots and cook for a further 10 minutes or until the leeks and carrots have softened.
- Stir in the flaked snoek and allow the mixture to cool slightly. Add the yoghurt, lemon zest and salt and pepper. Set aside.
- Preheat oven to 180℃ and prepare two 25cm x 35cm baking trays with parchment paper.
- Roll out the puff pastry to ½ cm thick and cut 24 squares with each pastry roll (48 squares in total). Spoon 5 ml of the snoek mixture onto 24 of the squares. Dab a bit of water on the corners of the pastry and place the other half of the squares on top. Take a fork and press the sides down. Using a toothpick, pierce a hole in the top to let steam escape. Place the pies on the baking trays, brush with the milk and sprinkle with sesame seeds. Bake in the oven for 20-25 minutes or until golden brown.
- Serve warm with the gooseberry sauce and enjoy.
- In a medium saucepan, combine the gooseberry jam, water and fresh gooseberries and heat for 10-15 minutes or until the fresh gooseberries have softened. Allow to cool before serving.