Stuffed Cod and Cheese Pastel with Crispier Crust

Method

1. Soak the salted cod in water for 24 hours, changing the water several times.
2. Drain the cod and flake it into a bowl, then mix with crumbled Queijo da Serra cheese.
3. Sauté chopped onion and garlic in olive oil until soft.
4. Add the sautéed onion and garlic to the cod and cheese mixture, and season with salt and pepper.
5. In a separate bowl, mix the puff pastry with 1 tsp baking powder for a lighter, crispier texture.
6. Roll out the modified puff pastry, cut into circles, and place a portion of the filling in the center.
7. Brush the edges with egg wash, fold the pastry over, and seal the edges.
8. Bake at 200°C (390°F) for 20-25 minutes until golden brown.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.