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 

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Cooking Methods

  • Baking

Prep Time

30 minutes

Cooking Time

30 minutes

Ingredients

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

Directions

For the Pies:

  1. 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.
  2. Stir in the flaked snoek and allow the mixture to cool slightly. Add the yoghurt, lemon zest and salt and pepper. Set aside.
  3. Preheat oven to 180℃ and prepare two 25cm x 35cm baking trays with parchment paper.
  4. 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.
  5. Serve warm with the gooseberry sauce and enjoy.
  6. For the Gooseberry Sauce:

    1. 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.
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