CAMEROON FISH PIE
When we started blogging about food, we should probably have started with these satisfying Fish Pies. This is because we sold them for a while during our university days. The first day we made them for sale, our course mates bought everything!
Oh the magic of flavourful fish rolled in pastry!
Fish pies are very similar to fish rolls. They are all pastry filled with fish with slight differences in the mode of preparation.
Ahh! Let’s make them.Fish Pie RecipePrep: 30 minsCook: 20 minsTotal: 50 minsIngredientsFor the dough:Three cups of flour8 tablespoons margarine (or butter – softened)A quarter teaspoon saltHalf teaspoon baking powder1 egg for egg washFor the filling:1 mackerel fish or 1 pound of white fish fillet (that fish without bones- you could use canned fish like sardines in oil)Half cup of shredded carrots (you could add other vegetables of your choice)Half an onion – chopped2 tablespoons of vegetable oilSalt and Maggi (seasoning cube/bouillon powder) to taste (Note: If using sardines in oil, omit this because they are salty enough)1 tablespoon of ground garlic and gingerTo make the filling:If using fillet, boil fish with seasoning and mash. If you can’t find fish fillet, clean and cut 1 mackerel fish then boil with some salt, maggi, garlic and ginger. Use very little water so the water dries up once the fish is cooked. When it is done, allow to cool then use your hands to separate the flesh from the bones. Be careful so you don’t mistakenly put some of the bones into the flesh. Now mash the flesh and add shredded carrots, chopped onions and vegetable oil. Mix well and set aside. For step by step photos on how to do a good fish filling, please check out our fish roll recipe.To make the dough:Put flour, margarine, salt and baking powder together in a bowl. Mix with your finger tips until everything is well incorporated.Make a well in the middle and pour in half a cup of water. Mix until it forms a dough. If necessary, add a little more water. The dough should neither be too sticky nor too hard. If it gets too sticky, add more flour. If it gets too hard, add a little more water.Now flour a surface and roll out a part of your dough. Use a cup with a wide opening to create circles on it.
You should be able to make several circles at once.Place some filling towards the end of each circle then use a fork to seal the edges. If you wish, use the fork to poke the top of the pie. You can see small holes we poked on the sealed pie below.Repeat process with all of the dough. Place the pies on a greased baking tray or on a baking tray lined with parchment paper.Beat egg and rub on the top for a glossy look. Next, bake in an oven at 350 Degrees Farenheit for about 20 minutes or until pies are golden brown.And that, our friends is how you make fish pies.Note: If you want your pie very soft and flaky, use anywhere from 10 – 12 tablespoons of margarine/butter instead. The more the margarine, the softer and crumblier it will be. Enjoy!
