YIELD: 12 Bakes
*FC: Finely Chopped
Smoked Herring (boneless & skinless) - 3/4 lb
Onion - 1/2 Cup Diced
Garlic - 3 FC
Chive - 1 Sprig FC
Chadon Beni - 1 Leaf FC
Pimento - 3 FC
Hot Pepper - (To Taste) FC
Tomato - 1 Cup Diced
Olive Oil - 2 oz
Boil smoked herring for 10 minutes.
Strain, shred and set aside herring.
Heat saute pan over low to medium.
Add olive oil.
Add onion, garlic, chive, chadon beni, pimento and hot pepper and mix well.
Cover and let cook for 2 minutes.
Mix in tomatoes, cover and let cook for another 2 minutes.
Remove cover and gently mash tomatoes.
Add herring and mix well.
Taste for salt.
ROAST BAKE INGREDIENTS
Flour - 4 Cups (sifted)
Baking Powder - 1 1/2 Tbsp
Salt - 1 1/2 Tsp
Brown Sugar - 1 1/2 Tbsp
Margarine - 3 Tbsp
Coconut Milk - 8 fl oz
Sift flour into bowl.
Add baking powder, salt, and brown sugar.
Cut in margarine.
Add coconut milk and knead for 8-10 minutes.
Place in bowl, cover with a damp cloth and let rest for a minimum of 2 hours.
Divide dough into 12 balls.
Using your hand or a rolling pin; roll dough into a circle 4 inches in diameter.
Fill each one with 1 tbsp of smoked herring.
Close balls by pinching the ends of dough together tightly.
Gently flatten balls into round discs about 1/2 inch in thickness.
Place on greased baking sheet, cover with a damp cloth and let rest for 30 minutes.
Bake at 350°F for 20 minutes.
Let cool before serving.