Puff Bags with Fish and Shrimps

Pouches are made of filo dough stuffed with white fish, shrimp, and greens.

Servings: 8

Ingredients

• Fillet of white fish – 500 g
• Fresh shrimps – 230 g
• Filo dough – 16 sheets
• Sunflower oil – 60-75 g
• Egg yolk – 1 pc.
• Salt

  For the sauce:

• Olive oil – 75 g
• Juice of 1 lemon
• Ground cumin – 1 teaspoon.
• Ground paprika – 1-2 teaspoon
• Garlic (chopped through a press) – 2-3 cloves
• Red chili pepper (finely chopped) – 1 pc.
• Fresh parsley (chopped) – 1 bunch
• Fresh cilantro (chopped) – 1 bunch

How to make puff fish and shrimp bags:

Directions

1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Fold the fish fillet into a heat-resistant form, pour water over it so that its level only covers the fish. Season with salt, pepper, and simmer for about 3 minutes, until tender. Remove the fish from the water, break it into pieces, remove bones, if any.
3. Put the shrimps in the water in which the fish was boiled, cook the shrimps for about 10 minutes until they turn pink. Dry, clean. Put the shrimps and fish in the prepared sauce, mix gently, leave for 1 hour at room temperature.
4. Turn on the oven to preheat to 180 degrees. Grease two baking sheets with vegetable oil.
5. Put one layer of dough on the work surface, grease with sunflower oil, put another sheet on top, also grease with oil. Place 1/8 of the fish filling in the middle of the long side of the sheet, fold the edges so that a bag with the filling and the edges bent inward is formed. Form 8 bags in this way.
6. Lubricate the bags with egg yolk, beaten with 1 teaspoon of water. Place the puff pouches in a preheated oven and bake for about 20 minutes, until golden brown. Serve puff pouches immediately.

Enjoy your meal!