BHAGI STUFFED FRY BAKES

Ingredients

For the Fry Bakes:

4 cups flour

4 tsp baking powder

¾ tsp salt

1 oz shortening

2 – 21/2 cups water

Oil for frying

For the Dasheen Bush Bhagi :

1 bundle callaloo bush

1 – 1½ cups coconut milk (or coconut milk powder dissolved in water)

1 small onion diced

1 tbsp fresh green seasoning

1 tsp pimento sauce

 ½ tsp pepper sauce (or to taste)

Salt and black pepper

½ tsp all-purpose seasoning

1 oz butter or 2 tbsp oil

Directions

1. Make the fry bake dough.
   Sift flour, salt and baking powder into bowl. Add shortening. Blend shortening into flour, crumbling between fingers to ensure it is well blended. Add enough water to make soft dough. Knead dough until smooth, just a few minutes. Let rest for ½ hour.
2. Meanwhile make the bhagi.
   Chop callaloo bush into small pieces.
   Heat oil or butter in a saute pan over medium heat. Add the onion and cook for 1 -2 minutes until translucent. Add the callaloo bush and cook until the leaves start to wilt, 1 – 2 minutes. Add the coconut milk, green seasoning, pimento sauce, pepper sauce, all-purpose seasoning and a little salt and black pepper. Mix well.
3. Let cook for 20 – 25 minutes until the liquid had almost evaporated and the callaloo is completely cooked, and tender, stirring intermittently. The consistency should almost be like a spread or paste. You may need to add a little water or coconut milk if the liquid dries out too soon. Taste and adjust seasoning if necessary.
4. Form dough into small balls. Make an indentation in the dough ball and stuff a little of the dasheen bush bhagi into the centre and pressing the dough together, enclose the filling. Carefully on a floured surface, roll into circles with floured rolling pin, being careful that the filling does not ooze out.
5. Heat oil in frying pan over medium heat. Add bake to oil.
6. When the dough has puffed up, flip over to next side and fry until golden brown. Remove and drain on paper towels. Serve hot.