Sri Lankan Fish Patties (Fish Empanadas)

What are Sri Lankan short eats?

Sri Lankan fish patties belong to a very special group of Sri Lankan snacks called “short eats”. As the name implies, these are snacks or finger foods that you can nibble on, and are extremely popular as game day food, on road trips, as on-the-go breakfast food, as a tea-time snack, or for parties and entertaining. They are incredibly versatile.

In addition to Sri Lankan patties, some other popular short-eats include Chinese rolls or fried savory crepe rolls (that have very little to do with China in spite of the name), cutlets (croquettes), fish buns (maalu paan), curried beef buns, yellow lentil fritters (kadala wade), stuffed roti etc.

No matter where you travel in Sri Lanka (it’s a tiny island after all), there will be no shortage of street vendors, little cafes, bakeries, and mom and pop joints that sell these fish patties (and other short eats) by the handful.

Difference between these fish patties and empanada

There’s one big difference between these patties and what are commonly called empanadas. That is the use of butter for patties, while lard is used for empanadas.

However, you’re more than welcome to use lard or margarine for patties as well if you like. I’ll go through the recipe step by step to help you perfect your fish patties. They are easy to make, and you can adapt the filling however you like (meat or fish or vegetarian, and more or less spicy etc.).

Making the fish filling for Sri Lankan fish patties

• I used canned mackerel for the filling. This is mainly for convenience, but it also tastes great. I always make sure to get canned mackerel in brine, rather than in tomato sauce or oil. I prefer to control the amount of oil or seasoning that I add.
• If you prefer, you can use fresh fish which will certainly be super delicious. If you are using fresh fish, use a flaky fish like cod, swordfish, or mahi mahi. You can also use tuna. If you have access to only canned fish, look for mackerel, tuna chunks (not flakes), or even canned salmon.
• Green chili peppers are crucial. Use Thai green chili peppers for extra heat, or serrano pepper or jalapeno pepper for a milder heat. The actual flavor that green chili adds to this filling makes a difference.
• Lime juice is your friend. The acidity gives a nice balance to the flavors of the fish and spices. So don’t overlook it.
• This is the same filling that can be used for Chinese rolls (or Sri Lankan fried crepe rolls), and fish buns (maalu paan) and with a little extra potatoes, these are perfect for fish cutlets too.

Tips to make the perfect Sri Lankan fish patties (curried fish empanadas)

• To have that characteristic flaky crust, unsalted butter is rubbed into the flour until it resembles coarse crumbs or wet sand. Unlike shortcrust pastry, you do not want to have pea sized pieces (or chunks) of butter in the dough.
• If you do not want to use butter (and keep it dairy-free), use margarine instead.
• An egg yolk is used to bind the dough together, and to make sure the dough is not crumbly.
• Be precise with water measurements. The amount of water can change depending on many factors. The flour that you use is one factor. Whether you use butter or margarine is another (margarine has more water, so you may then need less water to form the dough). I always start with 1/4 cup, and then add a teaspoon at a time.
• When the dough has ALMOST reached the right consistency, the BEST way to add more water is to DIP YOUR FINGERS IN COLD WATER, and then knead the dough with your wet hand. This incorporates just enough water for the final knead.
• If your Sri Lankan patties unseal while being fried (or expand too much and split), that means the dough was too wet or soft to begin with.
• Add 1 tsp of acid in the form of lemon juice, lime juice or vinegar. The acid helps relax the gluten, so you can roll it out better, and the dough will be slightly stretchy, when you get to that point of rolling the dough, and making the patties.
• Want that characteristic bubbly surface on your fish patties? Add baking powder! It will also make the pastry softer after frying. However, the baking powder is COMPLETELY optional, and you will end up with a slightly crunchier dough.
• CHILL the dough. The dough rolls out better, and it’s easier to handle when it’s colder.

The crust on these babies is perfectly flaky and buttery and taste just so scrumptious. When I was young, I used to eat the filling first and save the crust (the best) for last! I may or may not still do the same thing. 🙂

Every time I make these Sri Lankan patties, I make a double batch because we just can’t get enough of it. So two batches are the minimum, and I freeze one or more batches for later.

How to freeze these fish patties for later

• Line a baking tray with plastic wrap.
• Place the fish patties on the tray in ONE LAYER, with about 1/2 cm space between each, and at least 1 – 2 inches at the edges.
• If you need to add a second layer of fish empanadas, place another plastic wrap over the first layer, and place the rest of the empanadas on top of that. Again, make sure to leave 1/2 cm spacing between each one and 1 – 2 inches at the edges.
• Next, cover with another plastic wrap on top, and fold over the overhanging 1 – 2 inches to create a sealed package. This is to make sure the patties don’t get frost bitten.
• Place in the freezer for at least 8 hours, until completely frozen. Then wrap the package in foil and keep in the freezer for up to a month. OR place the frozen patties in a freezer-safe container (with an air-tight seal), cover and freeze for up to 1 month.
• These can be fried from frozen, so take as many as you want to fry, whenever you get a hankering for some delectable Sri Lankan fish patties (fish empanadas)! 🙂