Fish Sandwich

Place the flour in a deep bowl together with the salt, sugar, butter (at room temperature) and water. Mix well and knead until combined.

Turn the dough out onto a floured work surface. Roll it out with a rolling pin into a rectangular piece. Fold in the dough.

Roll out the dough again into a rectangular piece and fold it in again. Wrap the dough with cling film and put it in the refrigerator for a while.

Peel and chop the yellow onion. Cut the pepper into small cubes and chop the parsley finely. Cut the shrimp and cod into small pieces.

Put some boiled water in a pan/mixing bowl. Add the noodles. Cover it and let it stand for a few minutes. When the noodles are soft, drain the water. Let it cool slightly and cut it into small pieces. That will make filling a lot easier later.

Heat the olive oil in a frying pan over medium heat. Add the yellow onion, red pepper and parsley. Fry them for 4 minutes. Add the shrimp, cod, ras el hanout, cayenne pepper and turmeric. Crumble the fish stock cube above the pan and stir-fry for 3-4 minutes. Add the noodles and mix well until combined. Let the fish mixture cool.

Remove the dough from the refrigerator and divide it into two pieces.

Take a piece of dough and roll it out again into a rectangular piece of dough (the size of your baking tray). Place on a sheet of baking paper. Repeat the process with the other dough.

Place the dough with baking paper on a baking tray. Spread the fish mixture evenly over the dough, leaving the edges empty. Place the other piece of dough over the fish mixture and press the sides closed well.

Brush the dough with the beaten egg.

Do not cut the dough too deeply into pieces. Garnish with grated cheese, tomato slices, black olives and dried parsley.

Place the fish snacks in a preheated oven at 190 ℃. Bake for 20-25 minutes or until the pastry is a nice golden brown color.