Fish in Potato Pastry

Recipe by
Total Time:
45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

Pastry Recipes from 

Fish in Potato Pastry is a very special pastry that involves an innovative duo of tasty fish and mashed potatoes. It is quite exceptional from other pastries as you can mould your dough in the shape of a fish! 

It is a family-friendly meal loved by all, especially for its mouth-watering taste. Yummy flaked fish, onions, tomatoes, cumin seeds, turmeric, ginger-garlic paste and a small bunch of coriander leaves makes the filling mixture. The filling mixture is placed in between the two oval pastries and baked in a pre-heated oven. 

This delicious pastry is soft and crispy with the perfect flavour and aroma.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 150 gms. Potatoes, boiled and mashed
  • 150 gms. Flour
  • 115 gms. Margarine
  • Salt and pepper
  • Very little water
  • For the Filling:
  • 200 gms. Flaked fish (flake fish by steaming or grilling)
  • 2 medium onions
  • 2 large tomatoes
  • ½ tsp. cumin seeds
  • 1 tsp. salt
  • ¼ tsp. turmeric
  • 1 tsp. ginger garlic paste
  • Small bunch of coriander leaves or dill leaves
  • 2 tbsp. oil

How to Make Fish in Potato Pastry

  • Add seasoning to flour. Rub in margarine, then add the potatoes.
  • Knead firmly and add water only if necessary to give a firm dough. Grease an oval oven proof dish.
  • Roll pastry into two oval shapes in the shape of a fish. Keep aside a little dough to shape fins and tail.
  • Make the Filling as follows: Chop the onions finely. Skin the tomatoes, remove seeds and chop finely.
  • Chop coriander leaves. Heat oil, add cumin seeds and as soon as they splutter, add the onions and sauté to a pale golden colour.
  • Add the ground green masala and stir fry for another few minutes. Add the tomatoes, salt and turmeric and cook the mixture till the tomatoes become really soft.
  • Add the flaked fish, coriander leaves and cover with lid. Reduce heat and cook for about 10 minutes stirring once or twice. Allow the mixture to cool and use as follows:
  • Assembling: Place one of the oval shaped pastry on an greased oval oven proof dish. Place filling on top and cover with the other oval pastry.
  • Seal the sides and mould into fish shape. Use extra pastry for fins and tail.
  • Use a round ended table knife to make semi circular depression for scales and lift up pastry slightly for steam to escape. Mark the head and eye and place a round bit of pastry for eye.
  • When baked, the scales will look attractive. Brush with egg to give a glaze.
  • Bake in the centre of a preheated hot oven at 220 degrees C till golden brown. The pastry is crisp yet softer than short crust and tastier too.