When I first began writing about food, I probably should have started with these delicious fish pies. I used to sell them while at university, and on the very first day I made them to sell, my classmates bought every single one.
There’s something magical about flavorful fish wrapped in pastry.
Fish pies are very similar to fish rolls — both are pastry parcels filled with fish, though the methods of assembly and baking differ slightly.
Let’s make them.
Fish Pie Recipe
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Ingredients
For the dough:
– 3 cups all-purpose flour
– 8 tablespoons margarine or softened butter
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 egg (for egg wash)
For the filling:
– 1 mackerel or about 1 lb white fish fillets (boneless). Canned sardines in oil may be used as an alternative.
– 1/2 cup shredded carrots (or other vegetables to taste)
– 1/2 onion, chopped
– 2 tablespoons vegetable oil
– Salt and Maggi (seasoning cube/bouillon) to taste (omit if using canned sardines, which are usually salty)
– 1 tablespoon ground garlic and ginger
To prepare the filling:
If using fillets, boil them with seasoning and then mash. If using a whole mackerel, clean and cut the fish, then boil with a little salt, Maggi, garlic and ginger. Use minimal water so it evaporates as the fish cooks. When cooked, allow it to cool, then carefully separate the flesh from the bones. Mash the flesh, then mix in the shredded carrots, chopped onion and vegetable oil. Adjust seasoning to taste and set the filling aside.
To make the dough:
Combine the flour, margarine (or butter), salt and baking powder in a bowl. Work the fat into the flour with your fingertips until the mixture resembles coarse crumbs.
Make a well in the center and add about 1/2 cup water. Bring the mixture together into a dough, adding a little more water if needed. The dough should be pliable — not too sticky and not too stiff. If it’s sticky, add more flour; if it’s too dry, add a bit more water.
Flour your work surface and roll out a portion of the dough. Use a wide cup or cutter to cut out circles. You should be able to cut several circles at once.
Spoon some filling toward one side of each circle, then fold and use a fork to press and seal the edges. You can also use the fork to make small holes on top of each pie for ventilation — this helps the pies bake evenly and gives a neat finish.
Repeat with the remaining dough and filling. Arrange the sealed pies on a greased baking tray or one lined with parchment paper.
Beat the egg and brush it over the tops of the pies for a glossy, golden finish. Bake in a preheated oven at 350°F (about 175°C) for roughly 20 minutes, or until the pies turn golden brown.
That’s it — fresh, homemade fish pies ready to enjoy. They make a great snack, packed lunch or party food.
Tip: For a softer, flakier pastry, increase the margarine or butter to 10–12 tablespoons. The more fat in the dough, the more tender and crumbly the pastry will be. Enjoy!