Sri Lankan fish pasties are normally fried. As I got so many requests for baked fish pasties I thought of doing a baked pasty recipe too. I have already included the recipe for the fried ones in Sri Lankan cooking section. Its individual choice whether to like baked or fries. I still love the taste of the fried pasties.
This recipe will make 50 small Pasties. After baking you can keep them for 4-5 days in an air tight container in the fridge. All you need to do is to reheat them before using again. This can be served for special functions. Before storing in fridge make sure to cool them on a wire rack.
I used fresh fish for the filling. You can use tuna or mackerel for this recipe (Canned). Always serve with chilli sauce or tomato Sauce.
This is 250g Tuna. Add enough salt pepper and some goraka or tamarind .