In a medium pot add water, the potatoes and a pinch of salt bringing the pot to a boil. Once the potatoes have softened, drain and rest to the side to cool.

Meanwhile, in a separate bowl, Flake the salt fish and remove any remaining skin or bones.

Next, mash the potatoes then add to the salt fish, along with the remaining ingredients. When all is combined, place into a sealed container and set in the fridge for 30 minutes to overnight.

Add all dry ingredients to a food processor followed by the butter. Pulse until crumbs form then slowly pour in the cold water until it starts to ball up.

Here, turn the dough out onto a lightly floured surface and mold into a ball. Wrap with cling film and place into the fridge to set for 30 minutes.

To start, dust a rolling pin and the surface with flour. Divide the dough in to halves or quarters for easier rolling.

Second, roll out the dough to a 1/4 thickness. Place a bowl on top and using a knife cut out the shapes. Any dough left can be rolled into more rounds. Continue this step until all the dough is used.

Third, put 2 spoon fulls of cod mix into the center of each patty. Trace around the edges of each with water or cream, then take one side and flip onto the other. Use a fork to press down along the edges to seal shut and brush with butter or egg wash.

Finally, put the patties onto a lined baking sheet and bake on 350F/150C for 20 minutes or until pastry is golden brown.

• If using Thicker salted cod, make sure it is boiled well changing the water 2 or 3 times to get most of the salt out or the mix will be too salty. Also ensure all bones and scales are removed.
• The Cod mixture needs to cool completely and set before adding to the pastry or it will create a soggy dough.
• Pastry also needs to set in the fridge so that the butter or shortening resets and helps to keep the dough's shape.