Norwegian Cod Hand Pies with Aioli

See how easy it is to bake up these golden, crunchy Norwegian Cod Hand Pies in just a few simple steps.

Difficulty Medium
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Number of servings


  • Preheat an oven to 350ºF.

  • Season Norwegian Cod with salt 10 minutes prior to cooking.

  • Cut cod into slices about ¼-inch wide.

  • Rinse and dice the leek and small-dice onion. In a pan over medium heat, sauté onion and leek in olive oil until translucent.

  • Add pine nuts, raisins and Norwegian Cod. Cook 2 minutes, then turn cod and sprinkle chopped parsley atop the fish. Cook an additional 2 minutes and remove from heat.

  • Roll out pie dough. Using a ring or small cup, form small discs about 4–6 inches wide; place a portion of the filling onto each disk. Spread some water on the edges of the discs and fold each in half, pressing the edges together with a fork to seal. Prick the surface of the filled hand pies 2 or 3 times with a fork to vent steam while they cook.

  • Onto a cookie sheet lined with parchment, place hand pies; place cookie sheet in 350ºF oven and cook until golden.

  • For the aioli, blanch garlic, then mash and mix with mayonnaise and salt; serve with the cooked hand pies.