Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/2 teaspoon salt
  • 5-6 tablespoons (75-90ml) cold water
  • 1 cup (150g) fresh fish fillets (e.g., salmon or cod), skinless and boneless
  • 1 cup (150g) mixed fresh veggies (e.g., bell peppers, spinach, and zucchini), finely chopped
  • 2 tablespoons (30ml) olive oil
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • 1 large egg
  • 1 tablespoon (15ml) water

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in the chilled butter using a pastry cutter until resembling coarse crumbs.
  3. Gradually add cold water, mixing just until dough comes together.
  4. Form the dough into a disk, wrap in plastic, and refrigerate for 20 minutes.
  5. In a skillet, heat olive oil over medium heat.
  6. Sauté garlic until fragrant (about 30 seconds).
  7. Add chopped veggies, season with salt and pepper, and sauté until tender (3-5 minutes).
  8. Add the fish to the skillet and cook until opaque (about 4-5 minutes).
  9. Remove from heat, mix in lemon juice, and let cool.
  10. Preheat the oven to 400°F (200°C).
  11. Roll out the chilled dough on a floured surface to about 1/8-inch thick.
  12. Cut the dough into rectangles (about 4x6 inches).
  13. Place 2-3 tablespoons of the filling in the center of each rectangle.
  14. Fold the dough over the filling to create a pocket and press edges to seal.
  15. Transfer the rolls to a baking sheet lined with parchment paper.
  16. Mix the egg with water; brush the tops of the rolls with the egg wash.
  17. Bake for 20-25 minutes until golden brown.
  18. Let cool for a few minutes before serving.