Make the filo dough puff pastry cups. Use 5 ” diameter cake forms. Flour dust the filo dough if freshly made. Butter or coconut oil the filo dough if bought dry. Cover bottom with cut out disc of filo dough. Use four or five thin 1/4” strips of filo dough to build up the walls of the form. Bake 30 minutes at 400F degrees in air fryer. Cool, when puff pastry has shrunk from spring cake form, loosen springform.

Make 1 cup plus 3 Tbs seafood broth by dissolving a seafood bouillion cube in glass measuring cup in microwave, 3 minutes. In cast iron dutch oven with lid, fry cake flour and pepper and mushroom slices with butter till golden, about 3 minutes. Add cream and 1 cup of seafood broth, stir till thick. Add chopped parsley and chunked codfish pieces, stir, simmer 50 minutes till you have a thick ragout.

Make sherry wine sauce topping: in glass measuring cup, add hot sauce, worchester sauce, heavy cream, 3 Tbs seafood broth and egg yolk, whisk till thick, bring to boil. Stir in sherry wine to taste.

Fill pastries with codfish ragout, top with sherry sauce, sprinkle with chopped chives, serve hot with simple green salad of romaine lettuce, red onion, roma tomato and capers, or succotash, and a side of cold potato salad. Enjoy.