We love these.
Boil 12 oz of potatoes (in their skins for this)
in salted water until tender.
Peel the potatoes and set aside.
Poach 1 LB desalinated salt cod in
1 pint milk for 5 to 8 mins.
Drain the fish but reserve the milk.
Peel the skin off the fish if there is skin, discard the skin.
Mash 2 large cloves garlic
Wash and destalk a small bunch of parsley, drain.
Juice 1 lemon.
Put all the above ingredients into the processor add a teaspoon of fresh ground black pepper or to taste. Then with the motor running pour in about a 1/4 cup of the reserved milk through the tube.
Then pour in enough Evoo slowly to make a thick consistancy (like thick mayonaise)
Adjust seasoning if necessary.
Using 1LB phyllo pastry cut squares that will fit into small patty tins..(I use the tassie type tin I have)(oil the depressions)
Take about three squares of phyllo, brush a little oil on each one.
Set these squares at an angle to each other and press into the tin leaving the pointy ends sticking up and molding the base.
Fill the pastry with about a tsp of the brandade.
Bake in a preheated oven 475* for about 10 mins.
(Sometimes I can get the point of the phyllo to curve outwards.
Boil 12 oz of potatoes (in their skins for this)
in salted water until tender.
Peel the potatoes and set aside.
Poach 1 LB desalinated salt cod in
1 pint milk for 5 to 8 mins.
Drain the fish but reserve the milk.
Peel the skin off the fish if there is skin, discard the skin.
Mash 2 large cloves garlic
Wash and destalk a small bunch of parsley, drain.
Juice 1 lemon.
Put all the above ingredients into the processor add a teaspoon of fresh ground black pepper or to taste. Then with the motor running pour in about a 1/4 cup of the reserved milk through the tube.
Then pour in enough Evoo slowly to make a thick consistancy (like thick mayonaise)
Adjust seasoning if necessary.
Using 1LB phyllo pastry cut squares that will fit into small patty tins..(I use the tassie type tin I have)(oil the depressions)
Take about three squares of phyllo, brush a little oil on each one.
Set these squares at an angle to each other and press into the tin leaving the pointy ends sticking up and molding the base.
Fill the pastry with about a tsp of the brandade.
Bake in a preheated oven 475* for about 10 mins.
(Sometimes I can get the point of the phyllo to curve outwards.