Chipotle Puff Fish 'Tacos'

Chipotle Puff Pastry

• 200 g plain flour, plus extra for dusting
• 200 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 90 g water, ice cold
• ½ tsp fine sea salt
• 1 Tbsp chipotle chilli flakes

Filling

• 400 g white fish fillets, skinless, cut in pieces (4-5 cm) (e.g. cod, haddock)
• 5 g fresh coriander leaves
• 1 lime, finely grated zest and juice
• 1 garlic clove
• 1 fresh jalapeño chilli, halved (optional)
• 1 Tbsp olive oil
• ¼ tsp fine sea salt
• ⅛ tsp ground black pepper

Assembly

• 1 medium egg, beaten