Alive and Cooking

Kingfish and Pea Pastries

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1 kingfish cutlet, skin removed, cut in chunks
2 spring onions, roughly chopped
3 sprigs thyme leaves
200 g frozen peas
2 tbsp. ricotta cheese
20 filo pastry sheets
Salt and pepper
Vegetable oil
Extra virgin olive oil


In a pan with a good splash of olive oil, fry the peas, spring onions and thyme. Remove from the pan, pop into a bowl and mash together with the ricotta.

In the same pan with another good splash of olive oil, fry the fish until half-cooked. Once done, combine with the pea mixture, add a good sprinkle of salt and pepper and stir thoroughly.

Place 2 sheets of filo together and brush with oil. Fold in half and brush again. Add a generous spoonful of fish and pea filling on one side, fold over the edges and roll up into a spring roll shape. Repeat the process with the remaining ingredients. Deep-fry in a large pot of vegetable and serve immediately.

Makes 10

Kingfish and Pea Pastries