Let us show you a Step by Step on How to Make Delicious Homemade Fish Pie.
My love for this delicious recipe is beyond other healthy junk food. To maintain my body weight, I always make sure I have them stored from my sight.
The Nigerian homemade fish pie is straightforward to incorporate into your recipe manual. You can also use the same recipe for fish pie; all you need to do is replace the minced meat with minced fish.
Here is a simple Nigerian Homemade Fish Pie recipe
This recipe should make 8-9 medium-size fish pies. Shall we proceed to the preparation? Interestingly, I know you will love it.
- 300 grams minced fish 1 big Irish potato
- 1 medium onion
- 2 heaped tablespoon plain flour
- 1 big carrot
- 11/2 cup water
- 1 cooking spoon vegetable oil
- 1/2 teaspoon thyme
- Salt to taste
- 1/2 teaspoon Curry Powder
- 2 knorr chicken cubes
- 1/2 teaspoon garlic powder (optional)
- 500 grams of plain flour
- 1 teaspoon baking powder
- 250 grams margarine/ baking butter
- 1/4 cup cold water
- Pinch of salt
Dice your carrots, onions, and potatoes and set on a separate plate
Place a pot on medium heat. Add the vegetable oil; when heated, add the onions and sauté till translucent
Then add your mince fish, stir thoroughly to break up clumps. Fry for 2-3 minutes.
Add the diced potatoes and carrots, add a cup of water, and add up the Knorr cubes, curry powder, thyme, garlic powder, and salt to taste, cover, and let it simmer until the vegetables are soft.
While still waiting for the sauce to be cooked to choice, mix 2 tablespoons of flour with 1/2 cup of water, mix till you get a milky texture, and set aside.
While the vegetables are fully cooked, add the flour and water mixture, mix completely.
Switch the heat off and allow it to continue to simmer with the remaining heat for 2-3 minutes
However, the end product should have a somewhat creamy texture and not dry because moisture is needed to have a gooey look. Your outcome should look like this:
Put aside the sauce. Let’s go to the dough preparation.
Add the margarine/ baking butter.
Mix the margarine with the flour till you get a bread crumb like texture, like this:
Gradually add a little water, be mindful at this stage not to put too much water.
Furthermore, gradually add little water to the mixture. Be mindful at this stage.
Additionally, work and knead the dough till you get a thick and non-sticky dough. Wrap it up in cling film and leave it in a fridge for about 1/2 an hour.
However, while you’re waiting on the dough to cool off a bit, break an egg into a small plate, whisk and set aside. Moreso, after half an hour, take out the dough and place it on a flat surface. You’ll notice the texture of the dough has changed.
Now knead for a minute, be cautious not to over-knead. Cut the dough into smaller pieces and roll. Get yourself a dough cutter or just a saucepan lid and cut out circles. The size of the circle will depend on your expected pie size.
Now scoop up 1-2 tablespoons of filling into the middle of the cut-out dough; make sure there’s adequate room to seal it up.
Rub the egg mixture on the edges of the dough; this will help seal it up properly.
Moreso, close it up and use a fork to press down the edges.
Repeat the same process with the remaining dough; rolling, cutting, and filling till you’ve exhausted your dough and filling. Then, place all your pies on the baking tray and lightly glaze the top of each pie with the whisked egg.
Pierce each pie using a fork to allow steam to seep out while baking.
Place the tray in the preheated oven and bake for 30-40 minutes.
The meat pies are best served and eaten while hot.