Senegalese Pasties

• 350 g self raising flour
• 25 g butter
• 1 egg
• 200 ml milk
• 250 g fish fillets
• 1 leek, sliced
• 1 garlic clove
• 1 bay leaf
• oil, for basting and (for deep frying)

1. make a dough out of the flour, butter, egg and milk.
2. Knead and then let rest for approximately 10 minutes.
3. place the remaining ingredients (except the oil) in a saucepan with a little salt and pepper.
4. Bring to boil and cook on a gentle heat.
5. Roll out the pastry onto a surface basted with oil.
6. cut out pieces approximately 6x8 cm.
7. Place 1 tbsp of the filling in each square.
8. Fold the pastry over and press together with a fork sealing the edges.
9. Heat a pan with a layer of oil for deep frying.
10. Fry the pastries one by one for approx 5 min or until light brown turning occasionally.

flour, butter, egg, milk, fish fillets, garlic, bay leaf, oil

Taken from www.food.com/recipe/senegalese-pasties-335366 (may not work)