If you grew up around Sri Lankan short‑eats, you already know that fish pastry is one of the first thing to disappear from any table. And if you’re new to them? Think of these as the Sri Lankan cousin of a hand pie — flaky puff pastry on the outside, spicy tuna filling on the inside, and absolutely impossible to stop at just one.
Back home, these pastries show up everywhere — birthday parties, holidays, tea time, and even breakfast. Although I wasn’t much of a fan during my childhood, it was my sister’s signature fish pastries that won me over. She made them better than anyone else, and she never failed to whip up a fresh batch whenever we visited her and she would pack us enough to take on the road too. That familiar flaky‑spicy combo became something I looked forward to every single time.
Now, making these pastries has become my way of keeping those memories close. They’ve turned into my go‑to for entertaining, potlucks, and cozy nights in — a little taste of home that feels extra special every time they come out of the oven.
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Why You’ll Love These Sri Lankan Fish Pastries
- Flaky, buttery, golden pastry every time
- Spicy, savoury tuna filling packed with Sri Lankan flavour
- Perfect for parties, lunchboxes, and meal prep
- Freezer‑friendly — bake fresh whenever you need
- Uses pantry staples like tuna, leeks, and puff pastry
- A classic Sri Lankan short‑eat that everyone loves
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Sri Lankan Fish Pastry Recipe
Ingredients
Method
- Heat oil in a pan. Sauté onions, curry leaves, garlic, and ginger until softens and fragrant (2 min).
- Add leeks, tomatoes, turmeric, chili powder (if using), salt, and black pepper.
- Combine and continue to cook for another few minutes until leeks softens (8 min).
- Add flaked tuna and mix gently and let it continue to cook for about 5 more minutes.
- Taste test to balance the salt. Set aside to cool slightly.
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Open all 10 puff pastry sheets.
- Place a spoonful of filling in the center of each sheet.
- Fold into a triangle or rectangle.
- Press edges to seal. Crimp with a fork for a decorative finish.
- Place each lined neatly on the baking sheet.
- Brush pastries with beaten egg.
- Bake 18–20 minutes until golden and crisp.
- Avoid opening the oven door mid‑bake — it affects the puff.
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Prep ahead…
- Freeze (Unbaked)
- Lay pastries flat
- Freeze
- Transfer to airtight container
- Bake From Frozen
- Add 3–5 extra minutes to bake time
- Do not thaw — it softens the pastry
- Refrigerate (Baked)
- Up to a day at most. The pastries will begin loosing its flavor, texture, and freshness within an hour after baking.
- Reheat in air fryer or oven for crispiness
FAQ – Sri Lankan Fish Pastry
Can I use chicken instead of tuna? Yes — shredded chicken works beautifully. Also try beef, tofu, or keep it plant-based for a vegan-friendly version.
Can I make these ahead? Prep the filling 1–2 days ahead, assemble and bake fresh.
Can I air fry these? Yes — 3450°F for 10–15 minutes until golden.
Can I use homemade pastry? Absolutely — but store‑bought keeps this recipe quick and easy.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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More Recipes…
- Sri Lankan Fish Pastry Recipe | Flaky, Savory Short‑Eats for Every Occasion
- Sri Lankan Fish Roti (Crispy Flatbread Stuffed with Spicy Tuna Sambal)
- Sri Lankan Cucumber Sambal | 5 Minutes, 6 Ingredients, Vegan & Gluten‑Free
- Sri Lankan Chocolate Biscuit Pudding Recipe (Eggless, No‑Bake & Melt‑in‑Your‑Mouth Dessert)
- Sri Lankan Coconut Sambal (Pol Sambol) | Fresh, Fiery & Ready in 5 Minutes
