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Sri Lankan Fish Pastry baked freshly and plated to enjoy

Sri Lankan Fish Pastry Recipe

Flaky Sri Lankan fish pastries filled with spicy tuna sambal. Perfect for parties, snacks, lunchboxes, and entertaining. Easy, crispy, and crowd‑pleasing.
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Prep Time 10 minutes
Cook Time 20 minutes
Bake Time 20 minutes
Servings: 20 bite-size pastries
Course: Appetizer, Breakfast, late-night snack, short-eats, Snack
Cuisine: Sri Lankan
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • few curry leaves sliced
  • ½ medium onion sliced
  • ⅓ medium tomato diced
  • 1 tsp ginger & garlic paste
  • ½ tsp turmeric powder
  • ½ tsp chili powder optional
  • 1 cup green leeks thinly sliced
  • 1 can tuna 170g
  • ½ tsp black pepper powder
  • Salt to taste
  • 1 pack Minar puff pastry sheets 10 sheets
  • 1 egg beaten for brushing

Method
 

Step 1 — Make the Filling
  1. Heat oil in a pan. Sauté onions, curry leaves, garlic, and ginger until softens and fragrant (2 min).
  2. Add leeks, tomatoes, turmeric, chili powder (if using), salt, and black pepper.
  3. Combine and continue to cook for another few minutes until leeks softens (8 min).
  4. Add flaked tuna and mix gently and let it continue to cook for about 5 more minutes.
  5. Taste test to balance the salt. Set aside to cool slightly.
Step 2 — Assemble the Pastries
  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Open all 10 puff pastry sheets.
  4. Place a spoonful of filling in the center of each sheet.
  5. Fold into a triangle or rectangle.
  6. Press edges to seal. Crimp with a fork for a decorative finish.
  7. Place each lined neatly on the baking sheet.
Step 3 — Bake
  1. Brush pastries with beaten egg.
  2. Bake 18–20 minutes until golden and crisp.
  3. Avoid opening the oven door mid‑bake — it affects the puff.